Here is a version of a chocolate chip cookie that you can feel good about giving to your little one on the regular. Made with oats, bananas, almond butter (or you can use whatever nut or seed butter you prefer), dark chocolate chips and ground flax, this is a hearty and healthy snack. No flour, eggs or refined sugar added! And bonus—it only requires one bowl and takes just a few minutes to put together before baking in the oven.
And what’s also great about this recipe is that you can easily customize it based on what your child likes. You can add raisins instead of chocolate chips, you can leave out the almond butter and add in coconut…get creative and have fun with it! Just use the bananas, oats, flax and salt as your base.
Hope you and your family enjoy!
Banana Oat Chocolate Chip Cookies
Makes about 12 cookies
- 2 large, ripe bananas
- 1 ¼ cup whole rolled oats
- ⅓ cup unsalted/unsweetened almond butter (or your nut/seed butter of choice)
- 1 tbsp ground flax seeds
- ¼ cup dark chocolate chips
- Pinch of salt
- Preheat the oven to 350°F degrees and line a baking sheet with parchment paper.
- Add bananas to a medium bowl and mash with a fork until smooth.
- Add in oats, almond butter, flax, salt and stir to combine (this will be a loose batter but if it seems too wet, add a little bit more oats).
- Then stir in the dark chocolate chips.
- Scoop a spoonful of batter onto the baking sheet and form into a cookie shape with your finger/the spoon (as mentioned above, it will be a little loose but should still hold its shape).
- Bake in the oven for about 12-14 minutes until the cookies are set and slightly golden.
- Let cool on the baking sheet for 5 minutes and then transfer to a rack to cool completely.
- Serve and then store leftovers in an airtight container in the refrigerator for up to a week or in the freezer for up to 3 months.