Go Back
Print

Banana PB & Oatmeal Chocolate Chip Cookies

Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

  • 1 1/4 cups mashed banana (about 2 bananas)
  • 1 tbsp chia seeds
  • 1 tbsp ground flax seeds
  • 1/4 cup peanut butter (smooth)
  • 2 tbsps melted coconut oil
  • 1 egg, slightly whisked
  • 1 tsp date paste (or honey/ maple syrup)
  • 1 3/4 cup old fashioned oats
  • 1/2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1/4 cup mini chocolate chips

Instructions

  1. Preheat oven to 170C/350F and line a baking tray with parchment.

  2. In a large bowl, mash the bananas and measure to make sure it’s 1 1/4 cups.

  3. Stir in the chia seeds, flax, and peanut butter until combined.

  4. Next add all the rest of the ingredients and stir until everything is combined.

  5. Drop by the spoonful onto the lined baking tray and bake for 13-15 minutes until slightly golden brown and no wet spots.

  6. Store the cookies in an airtight container at room temp for 2 days or in the refrigerator for 4 days.

Recipe Notes

*If you don’t have chia or flax seeds, you can omit them from the recipe.

*Peanut Butter can be swapped for another nut/seed butter.

*Date paste can be swapped with honey or maple syrup.

*Instead of coconut oil, you can use any other mild oil or butter.

*To make them vegan, use a flax egg instead of a real egg. (Mix 1 tbsp ground flax seed + 3 tbsps water and let sit for 5 min.)