VEGAN BANANA BREAD COOKIES

INGREDIENTS:

• 2 very ripe bananas

• 1/2 cup almond flour, packed

• 1/2 cup + 2 tbsp oat flour, packed

• 2 tbsp flaxseed meal

• 2 tbsp maple syrup/agave syrup

• 2 tbsp unsalted, creamy almond butter (can sub other nut butter)

• 1/4 tsp baking soda

• 1/2 tsp kosher salt

• 1/2 tsp cinnamon

• 1/2 cup chocolate chips + more for sprinkling on top

*optional: can leave out chocolate chips, sub walnuts, other nuts, seeds, raisins, etc, 

RECIPE:

Preheat oven to 350 F. Mash the bananas with either a fork or potato masher in a large mixing bowl. Add the maple syrup & almond butter to the same bowl. In a separate, smaller bowl, whisk the almond flour, oat flour, flaxseed meal, baking soda, salt & cinnamon together. Add the dry ingredients to the wet ingredients & mix until a batter forms. Fold in the chocolate chips. Stick the batter in the fridge for 15-20 mins to firm up. This will be runnier than your typical cookie dough. It is more like banana bread texture. Line a baking sheet with parchment paper & spray the paper with oil. I typically use avocado or coconut. Using two spoons, scoop out large spoonfuls of the batter onto the baking sheet. The first spoon will scoop the batter up, the second spoon will scrape the batter off the first spoon onto the parchment paper. I have found this to be the easiest method since the batter is somewhat runny. Allow room in between each cookie because they will rise & spread quite a bit. Bake the cookies for about 15 minutes. They will be very soft right out of the oven, so allow them to cool for at least 15 minutes before eating.