Ingredients
Scale
- 2 large ripe bananas, mashed
- 1 1/2 cups rolled oats (not instant)
- 1/2 cup almond butter (or peanut butter)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 cup sugar-free chocolate chips or chopped walnuts
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Step 2: In a large bowl, combine the mashed bananas, almond butter, and vanilla extract until the mixture is smooth and well incorporated.
- Step 3: In a separate medium bowl, whisk together the rolled oats, baking powder, and cinnamon. Gradually add the dry mixture to the wet mixture, stirring until just combined. Fold in the sugar-free chocolate chips.
- Step 4: Scoop approximately 1 1/2 tablespoon portions of dough onto the prepared baking sheet. Gently press down and flatten each cookie slightly, as they will not spread much while baking.
- Step 5: Bake for 12 to 15 minutes, or until the edges are golden brown and the cookies are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage, placing a small square of parchment paper between layers.
- If the cookies lose their freshness after a day, warm them quickly in a toaster oven or microwave for 10-15 seconds to soften the banana base and melt the chocolate chips slightly.
- For a delightful snack, serve these warmly spiced cookies alongside a dollop of Greek yogurt or a smear of extra almond butter.
- Chef's Tip: Since these cookies do not contain traditional spreading agents, make sure to gently press down and flatten each scoop thoroughly before baking to ensure even cooking and the proper cookie shape.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American