Ingredients
Scale
- 3 ripe bananas, mashed
- 1/2 cup honey or maple syrup (for natural sweetness)
- 1/3 cup coconut oil or unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 1/2 cups rolled oats
- 1 1/2 cups almond flour or whole wheat flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mash the bananas in a large bowl until smooth.
- Add honey or maple syrup, melted coconut oil or butter, and vanilla extract to the mashed bananas. Mix well.
- In a separate bowl, whisk together oats, almond flour, baking soda, and salt. Slowly add this mixture to the wet ingredients, stirring until a sticky dough forms.
- Gently fold in the mini chocolate chips.
- Using a spoon or cookie scoop, form the dough into cookie shapes on the prepared baking sheet. Flatten slightly and bake for 12-15 minutes until golden brown around the edges.
Notes
- For extra flavor, sprinkle additional chocolate chips or chopped nuts on top before baking.
- Can be stored in an airtight container at room temperature for up to 3 days.
- Freeze the baked cookies for up to 3 months for long-term storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal Kcal
- Sugar: 9g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg