Description
These healthy banana peanut butter chocolate chip cookies are delicious! Sweetened with mashed banana and maple syrup and loaded with oats, whole flour and almond meal – your family will love this recipe!
Scale
Ingredients
- 1 cup mashed banana (approx. 4 small bananas)
- 1/3 cup (80 ml) pure maple syrup
- 1/3 cup (80 ml) natural smooth (or crunchy) peanut butter
- 1 tablespoon vanilla bean paste (or vanilla extract)
- 1 cup (90 grams) almond meal (ground almonds)
- 3/4 cup (90 grams) buckwheat flour (or plain wholemeal flour)
- 1/2 cup (45 grams) rolled (traditional) oats, PLUS extra to decorate (if desired)
- pinch of salt
- 80 grams dark chocolate, chopped
Instructions
- Preheat oven to 170 C (340 F) and line an oven tray with baking paper. Set aside.
- Place the mashed bananas, maple syrup, peanut butter and vanilla into a large bowl.
- Whisk to combine.
- Add the almond meal, flour, oats and salt and use a wooden spoon to stir to combine.
- Gently fold through the chocolate.
- Arrange the cookies on the prepared tray using a small ice-cream scoop or tablespoon. Top with extra oats if desired.
- Bake for 12-15 minutes or until golden and cooked through. Serve cookies still warm.
Notes
These cookies are freezer friendly.
These cookies are best kept in the fridge (will last 3-5 days).
This recipe can be made ‘nut-free’, simply omit the peanut butter and swap the 1 cup of almond meal with 1 cup wholemeal flour.
- Category: Sweets
- Method: Baking
- Cuisine: American
Keywords: healthy choc chip cookies