Ingredients
Wet Ingredients
- 2 large ripe bananas, mashed (approx. 3/4 cup mashed) Make sure the bananas are very ripe for best flavor.
- 1/2 cup almond butter (can substitute peanut butter) Feel free to use any nut butter you prefer.
- 3 tbsp maple syrup Ensure it's pure maple syrup for best results.
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups rolled oats (gluten-free if needed) Rolled oats provide a chewier texture.
- 1/4 tsp salt
- 1/2 tsp cinnamon (optional) Adds warmth and flavor.
- 1/4 cup chocolate chips Use vegan chocolate chips for a vegan version.
- 1/3 cup chopped walnuts Can be omitted for a nut-free version.
Method
Preparation
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- In a mixing bowl, combine the mashed bananas, almond butter, maple syrup, and vanilla extract.
- In another bowl, mix together the rolled oats, salt, cinnamon, chocolate chips, and walnuts.
- Add the wet ingredients to the dry ingredients and stir until everything is well combined.
Baking
- Using a cookie scoop, place the dough onto the prepared baking sheet. Gently press down on each cookie to flatten them slightly.
- Bake for 12-15 minutes, or until the edges are golden brown.
Nutrition
Serving: 1gCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gSodium: 20mgFiber: 2gSugar: 5g
Notes
These cookies pair well with a glass of milk or a cup of tea. Store in an airtight container for 3-5 days or freeze for longer storage.
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