Flourless Dark Chocolate and Banana Oat Cookies
Don't be fooled into thinking flour-free, dairy-free, sugar-free and egg-free recipes need to also be joy-free. These soft oaty cookies are absolutely delicious, and yet are vegan, paleo and (if you use gluten-free oats) celiac-friendly. They're a super easy sweet treat to have in your repertoire for days when you need something to offer picky-eaters!
Makes about 16 cookies
- 2 cups of quick oats
- 2 ripe bananas, mashed (great opportunity to use up spotty bananas!)
- ½ cup of nut butter (peanut or almond work best)
- ¼ cup of dark chocolate chunks
- ¼ cup of pecans, chopped
- 1 teaspoon of chia seeds
- 1 tablespoon of maple syrup
- 1 teaspoon of vanilla extract (extract, not essence. The good stuff makes all the difference!)
- 1 teaspoon of cinnamon
- Pinch of salt
Preheat the oven to 180 degrees celsius.
In a large bowl, mash the bananas until they form a paste. Add in the maple syrup, vanilla and then slowly stir in the nut butter. Once combined, add the dry ingredient- the oats, pecans, chocolate and chia seeds. Sprinkle on the cinnamon and salt and stir until everything is combined.
Once mixed, spoon cookie shapes onto a lined baking sheet. Bake for 15 minutes until slightly golden on the outside. Remove from the oven and leave to cool before tucking in! These cookies last up to a week in an airtight container.
Because these cookies are technically just baked porridge, these make a great option for an on-the-go breakfast!