Cookie number four!
2-3 ripe bananas, the equivalent of 1.5 cups of mashed banana
2 cups of quick oats
1 flax egg, 1 Tbsp of ground flax and 2.5 Tbsp of water, mix
1/2 cup almond butter
1 Tbsp of maple syrup
1/3 cup of dairy-free and GF chocolate chips
1/4 cup of sunflower seeds
2 tsp of chia seeds (optional)
1/2 tsp of kosher salt
1 tsp of vanilla
dash or two of cinnamon
*You will need parchment paper
Preheat oven to 350 degrees.
Make your flax egg and set aside. Peal and mash the ripe bananas in a large mixing bowl; properly measure to make sure that you have one and a half cups. Add the quick oats, stirring until combined. Add in the rest of your ingredients (almond butter, maple syrup, chocolate chips, sunflower seeds, chia seeds, salt, vanilla, the dash of cinnamon, and the flax egg. Mix! The consistency of the mixture will be very goopy, and this is OK! You will definitely need to use a sheet of parchment paper.
Lay out a piece of parchment paper on a cookie sheet. Roughly add two tablespoon sized globs to make one cookie shape. Approximately nine cookies will fit on one sheet, and I reused the same parchment paper for the remaining batter. Bake for 15 minutes, or until lightly brown on the bottom.
Makes 13-15 cookies.
*Inspired by Running On Real Food's flourless cookie recipe.