Banana Nut Chocolate Chip Cookies
These wholesome cookies are quick and easy to make and satisfy a sweet tooth while still giving you fiber and nutrition.
Servings 22 small cookies
Ingredients
- 2 cups rolled oats
- 2-3 ripe bananas (325 g)
- 1/3 cup coconut sugar or brown sugar
- 1/4 cup almond butter (or peanut butter)
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt
Stir in
- 1/2 cup chopped walnuts (can sub pecans, coconut, or any other nut or seed as desired)
- 1/2 cup dairy-free semi sweet chocolate chips
Instructions
- Preheat oven to 350 and line a cookie sheet with parchment paper or a silicone baking mat.
- In a food processor, process the oats until fine like flour. Add the remaining ingredients (except nuts and chocolate chips) and process until very smooth.
- (If you don't have a food processor, blend oats in a blender until fine. Mash banana well with a fork, and stir all together very well).
- Stir in the nuts and chocolate chips.
- Use a cookie scoop or two spoons to create 1-inch balls of dough on a cookie sheet. Slightly flatten with your fingers as the cookie dough won't spread.
- Bake for 15 minutes. Let cook completely on the cookie sheet before eating. Store at room temp or in the fridge for up to two days, or freeze.
Notes
You can add more sugar (such as 1/2 cup or 2/3 cup) for a more dessert-like cookie. Sweetness will also depend on how ripe the bananas are.
You can use maple syrup or honey as the sweetener as well. You may need to add a little bit more oat flour if dough seems too runny.
Toast walnuts or pecans first by either microwaving them on a plate for about 60-90 seconds until fragrant, or toasting them in a skillet. This adds to the flavor, although raw nuts have some nutritional benefits.
