To make this dairy-free, substitute coconut oil for the butter. If you don't have an 8-inch cast iron skillet, you can bake this in a pie dish. Serve it with vanilla ice cream or frozen yogurt.
Servings6
AuthorTurnip the Oven
Ingredients
2cupsgluten-free oats
6tablespoonsbutter
3/4cuppacked light brown sugar
1large egg
1ripe bananamashed
1teaspoonvanilla extract
3/4teaspoonbaking soda
1/2teaspoonkosher salt
1/2cupchocolate chips
1/4cuprainbow sprinklesdivided
Instructions
Preheat the oven to 350°F.
Pulse the oats in a food processor until they are finely ground, almost like flour.
Melt the butter in an 8-inch cast iron skillet over medium-low heat. When it is completely melted, remove from the heat and whisk in the sugar, egg, banana, and vanilla. Using a fork, stir in the ground oats, baking soda, and salt until well incorporated. Stir in the chocolate chips and 3 tablespoons of sprinkles. Scatter the remaining tablespoon of sprinkles over the top.
Transfer the skillet to the oven and bake until the cookie is dry on top and the center is just barely set, about 25 to 30 minutes.