Oatmeal Banana Chocolate Chip Cookies

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!

Course Breakfast, Dessert, Snack
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 cookies

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

Instructions

  1. Preheat oven to 350F and line a baking tray with parchment paper

  2. In a mixing bowl, combine oats, almond flour and cinnamon and mix until well combined

  3. In a separate bowl, combine banana, egg, and cashew butter and mix until well combined

  4. Pour wet ingredients into dry ingredients and mix until well combined

  5. Form balls with dough using a spoon or cookie scoop, and place on baking sheet. Flatten balls to approximately 1 inch thickness

  6. Bake for 10-12 minutes

  7. Allow to cool for 15 minutes

  8. Store in an airtight container in the fridge for up to 5 days

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