Ingredients:
1/4 cup melted coconut oil, plus extra to grease cookie sheet (optional)
3 cups rolled oats
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
2 large ripe bananas
2 to 3 Tbsp maple syrup
1/4 cup vegan mini chocolate chips
Directions:
- Preheat oven to 350 F. Grease cookie sheet with a little coconut oil or cover with parchment paper.
- In food processor, pulse oats until ground into a coarse flour texture.
- In large bowl, combine oat flour, baking powder, baking soda, and sea salt.
- In small bowl, mash bananas with fork. Add melted coconut oil and maple syrup. Mix together. Add banana mixture to dry mixture and mix until combined. Fold in chocolate chips.
- Place by spoonfuls onto baking sheet about 1 inch apart. Bake for 8 minutes, or until golden brown. Let cool on baking sheet for a few minutes, then remove and let cool on cooling rack for 5 to 10 minutes.
- Store in fridge for up to 5 days or freeze for up to 3 months.
Serves: 24 cookies
In each delicious cookie: 101 calories / 3 g protein / 4 g fat / 14 g carbs (3 g sugar, 2 g fiber) / 91 mg sodium
For more recipes like this visit alive.com
Image Source: Alive.com
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