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Ingredients
| white rice: 1/2 cup |
| white potatoes (diced): 1/2 cup |
| buckwheat flour: 1/4 cup |
| baking soda: 1/2 tsp |
| baking powder: 1/2 tsp |
| salt: 1/4 tsp |
| bananas: 1 |
| unsalted butter: 1/8 stick |
| light brown sugar (packed): 1/2 cup |
| eggs: 1 |
| vanilla extract: 1 tsp |
| oats: 1 1/2 cups |
| unsweetened cocoa powder (sifted): 2/3 cup |
| seedless raisins (not packed): 1/2 cup |
| mangos (sliced): 1/2 cup |
Gluten-Free Tropical Oatmeal Cookies
Credit: www.food.com
User rating:
-
Prep Time
5 min -
Cook Time
25 min -
Servings
20 serving(s)
Tags
1
Whisk first 4 ingredients together; set aside.
2
Combine wet (next 5) ingredients with a hand mixer on low.
3
Increase speed to high and beat until fluffy and the color lightens.
4
Stir the flour mixture into the banana mixture until no flour is visible.
5
Now add remaining ingredients; stir to incorporate.
6
Fill cookie scoop with dough.
7
Drop 2-inches apart onto baking sheet lined with parchment paper.
8
Bake 11-13 minutes in a preheated 350* oven, until golden but still moist.
9
Remove from oven; let cookies sit on baking sheet for 2 minutes before transferring to a wire rack to cool.
10
Enjoy!