Skinny Banana Oat Flaxseed Cookies
Recipe makes about 14 to 15 cookies. *If vegan, be sure to use vegan chocolate chips.The cookie mix will stay together just fine with the mashed bananas. If your cookie "dough" is not staying together, feel free to add any nut butter: peanut butter or smooth almond butter would be lovely in these cookies. Start with a 1/4 or a 1/3 cup and mix in.
Servings: 15
Ingredients
- 2 ripe bananas
- 1 cup gluten free rolled oats
- 1/2 cup ground flaxseed meal
- 1/4 cup shredded coconut unsweetened or sweetened
- 1/4 cup sliced almonds
- pinch kosher salt
- 1/2 cup semi-sweet or bittersweet chocolate chips* + more if desired
- Maldon sea salt flakes if desired
Instructions
- Preheat your oven to 350 degrees. Prepare a parchment paper lined baking sheet and set aside.
- Using a large mixing bowl, mash the ripe bananas with a fork. Add in the rolled oats, flaxseed meal, shredded coconut, almonds and salt. Mix together with a spoon. Add in the chocolate chips with mix together again.
- Using a cookie scoop, scoop out the cookie batter and place on the baking sheet. The cookies don't spread so don't worry about the spacing too much. Press down gently with your hands if flatter tops are desired. Bake for about 20 to 22 minutes, or until lightly golden brown on the outside. Remove from oven and sprinkle with Maldon sea salt flakes if desired. Let cool for about 8 to 10 minutes before serving. Enjoy!
Notes
*If vegan, be sure to use vegan chocolate chips.