SERVINGS: 23 cookies
- 2 + 1/4 cups gluten-free rolled oats (grind 1 cup)
- 3 large overripe bananas, mashed
- 1/2 cup almond butter, (raw, not salted, crunchy)
- 1 tsp baking powder
- 1/2 tsp cinnamon
- a pinch of salt
- 1 tbsp ground flax seeds
- 1/2 tsp maple syrup (for extra sweetness or if the bananas are not ripe enough)
- 1 cup chopped walnuts
- 1 cup chocolate chips
Preheat oven to 325ºF.
In a large bowl, combine the rolled oats and the bananas. Add the almond butter, baking powder, cinnamon, salt, maple syrup, and flax seeds and combine again. Finally, add the walnuts and chocolate chips and mix everything together.
Drop by large spoonfuls onto a parchment paper-lined baking sheet and form cookies.
Bake the cookies for 20-25 min.