I don’t know about you, but something about the combination of banana and chocolate chips reminds me of childhood! Feel free to substitute cashew butter for almond butter or sunflower seed butter for nut allergy purposes! These cookies are really, really easy to make. You won’t need to worry about a food processor, in fact I used a mixing bowl and a fork- and they came together in a flash. This recipe makes approximately 12 small cookies, feel free to double the recipe for a bigger batch. Hope you love them!
As always be sure to send me any pictures of your own batch!
Oatmeal Banana Chocolate Chip Cookies
These cookies are decadent, slightly dense, sweet but not TOO sweet, and full of simple, hearty ingredients!
- 1 cup Gluten-free old fashions oats
- 1/4 cup Blanched almond flour
- 1/4 tsp cinnamon
- 1 Ripe banana
- 1 Egg
- 2 tbsp Creamy cashew butter or any creamy nut butter
- 1/4 cup Dark chocolate chips
Preheat oven to 350F and line a baking tray with parchment paper
In a mixing bowl, combine oats, almond flour and cinnamon and mix until well combined
In a separate bowl, combine banana, egg, and cashew butter and mix until well combined
Pour wet ingredients into dry ingredients and mix until well combined
Form balls with dough using a spoon or cookie scoop, and place on baking sheet. Flatten balls to approximately 1 inch thickness
Bake for 10-12 minutes
Allow to cool for 15 minutes
Store in an airtight container in the fridge for up to 5 days