There’s nothing quite like discovering a food you love to eat is actually healthy. I discovered a gluten, egg, and dairy free cookie recipe many years ago and over time have crafted it into my own. I’ve brought meals over to friends who have just had babies and have often packed in a batch of these cookies. Many have asked for the recipe. It’s so simple! And it’s fun to make with your kids too.
You can make some adjustments to this recipe to make it work best for you. I love spices so I added cinnamon and nutmeg, but its not necessary for this recipe. Neither is the maple syrup- I used that instead of vanilla extract! And obviously you can use regular oats instead of GF free ones. They’re probably more accessible at the grocery!
2 1/2- 3 large ripe bananas
1/2 cup peanut or almond butter
1/4 cup olive oil
1 tsp cinnamon
1 tsp nutmeg
1 tsp maple syrup
1 tsp baking powder
1 tbs flax seed
2 cups gluten free oats
1/3 cup chocolate chips (vegan if you want to keep it dairy free!)
Preheat oven to 350 degrees
In a mixing bowl, add bananas, nut butter, and olive oil. Mix until blended thoroughly.
Add your spices, baking powder, syrup, and flax seed. Then pour in the oats slowly while blending.
I always am a little generous with my chocolate chips. If 1/3 cup isn’t enough, feel free to add a little more ;)
Your batter is going to be super gooey. That’s okay! This isn’t your normal cookie recipe!
Using a spoon and spatula, drop cookie dough onto baking pan. I make 18 cookies with this recipe.
Bake for 18 minutes and let stand to cool.
Enjoy every single savory bite :)