Banana Oat Chocolate Chip Cookies
Yield 12-15 Cookies
These make a delicious after -school (or anytime!) snack!
3 Banana (large, ripe, mashed)
1/2 cup Sunflower Seed Butter
1/4 cup Coconut Oil
1 tsp Vanilla Extract
2 cups Oats (large flake)
1/3 cup Unsweetened Shredded Coconut
1 tsp Baking Powder
1/4 tsp Cinnamon
1/4 tsp Sea Salt
1/2 cup Organic Dark Chocolate Chips
- Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the mashed bananas, sunflower seed butter, coconut oil and vanilla. Mix well, then add the oats, shredded coconut, baking powder, cinnamon, sea salt and chocolate chips. Mix again until all ingredients are evenly distributed.
- Drop spoonfuls of the dough onto the baking sheet and flatten them gently with a fork. Bake for 15 to 17 minutes.
- Remove the cookies from the oven and let them cool on the baking sheet. Enjoy!
One serving is equal to one large cookie.
No Chocolate Chips
Use raisins, dried cranberries, chopped figs or cacao nibs instead.
No Sunflower Seed Butter
Use tahini, peanut butter or almond butter instead.
Store in an airtight container in the fridge up to five days, or in the freezer for up to three months.