chewy banana oatmeal cookies {gluten free}

Why would a new pizza bar open up in Bushwick? It would really need to distinguish itself. It couldn't have thin crust, locally grown, farm-to-table pizzas, like the very famous Roberta's has.
It'd have to be different.

Last week, on my way home, I walked by a new pizza bar, Archie's... and I was thrilled.

I mean, Roberta's is great. But it is pretty pricey, you cannot order before 6pm, AND it sometimes takes 2 hours to receive your order. And just forget about eating there - you'll be waiting for a table longer than you eat.

We ordered from the new place and they have distinguished themselves. They serve Chicago style, thick crust pizza, beer on tap, hot subs and salads. That is all. And they are super friendly. Which is refreshing. A casual atmosphere that harkened back to my college days.

My son ate almost an entire 10 inch pie. Amazing. And the beer that was on the house didn't hurt either. If you're in the neighborhood check them out.

This is my Leftovers Club selection for the month of May. I am sending these to Bea @ Secrets From My Apron. 

She seems to be a more advanced baker than me so I hope I do not disappoint with these cookies. They are super tasty but not professional like macarons or madeleines.

Chewy Banana Oatmeal Cookies
Makes cookies, adapted from Julia's Album

Ingredients

• 2 cups almond flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon cardamom
• 1/2 teaspoon kosher salt
• 1 ripe banana
• 1 egg
• 2 tablespoons oil
• 3/4 cup brown sugar
• 1/4 cup regular granulated sugar
• 1/4 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 and 3/4 cups old-fashioned oats
• 1 cup chocolate chips

Instructions

1. Important note about properly measuring flour using measuring cups: The proper way to measure flour using measuring cups is to aerate it first. This is done either by sifting flour, or aerating it by fluffing it up and whisking it well, then spooning it into the measuring cup, then carefully removing any excess flour with a knife. If you just stick that measuring cup in the bag of flour and scoop some out, you will get a lot more flour than what the recipe calls for. Do aerate the flour, or you will end up with dry dough! :)
2. Pre-heat oven to 350 degrees F. In a large bowl, combine together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, mash the banana. Add the egg, oil, brown and granulated sugars, yogurt, and vanilla and whisk to combine.
4. Add the banana-egg mixture to the flour mixture and stir until just combined. Fold in the oats, then fold in the chocolate chips.
5. Line two baking sheets with parchment paper. Take a tablespoon of dough, form a ball and drop the cookie dough ball on the prepared baking sheet. Repeat, spacing the cookie dough balls about 2 inches apart. At this point, I would refrigerate baking sheets with cookie dough balls for about an hour to chill the dough. This will ensure that cookies, when baked, will not flatten out, and that they will remain tall, so that we end up with thick and chewy cookies!
6. Bake for 15-20 minutes until cookies are golden brown on the top as well as the sides. Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

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