Ingredients
Scale
- 3 ripe bananas, mashed
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1/2 cup almond flour or whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup dark chocolate chips
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, mash the bananas until smooth. Stir in honey (or maple syrup) and vanilla extract until well combined.
- In a separate bowl, whisk together oats, almond flour, baking powder, cinnamon, and salt. Gradually add to the banana mixture, stirring until fully incorporated.
- Fold in the chocolate chips evenly throughout the dough.
- Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheet. Flatten each cookie slightly.
- Bake for 12-15 minutes until golden brown edges. Cool on a wire rack before serving.
Notes
- Feel free to add chopped nuts or dried fruit for extra texture and flavor.
- For gluten-free options, ensure to use certified gluten-free oats and almond flour.
- Store cookies in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: Healthy, American
- Diet: Vegetarian, Vegan (if using vegan chocolate chips)
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 8g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg