Quick and Tasty Healthy Cookies
Chewy oat–almond cookies sweetened with banana and maple syrup, dotted with dark chocolate. One-bowl, wholesome, and weeknight fast.
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Servings:
Ingredients
Main Ingredients
- 1.75 cup old-fashioned rolled oats
- 1 cup fine almond flour
- 1 tsp baking powder
- 0.5 tsp ground cinnamon
- 0.25 tsp fine sea salt
- 1 cup mashed ripe banana about 2 large bananas
- 0.5 cup creamy almond butter well stirred
- 0.33 cup pure maple syrup
- 2 tbsp virgin coconut oil, melted slightly cooled
- 1 tsp vanilla extract
- 0.5 cup dark chocolate chips
- 0.33 cup chopped walnuts or pecans optional
Instructions
Preparation Steps
- Preheat oven to 350°F. Line a large baking sheet with parchment.
- Stir oats, almond flour, baking powder, cinnamon, and salt in a mixing bowl.
- Mash banana in a separate bowl. Whisk in almond butter, maple syrup, coconut oil, and vanilla.
- Pour wet mixture over the dry ingredients. Mix until just combined.
- Fold in chocolate chips and nuts until evenly distributed.
- Scoop heaping tablespoonfuls, about 2 tablespoons each, onto the sheet, spacing 2 inches apart.
- Flatten mounds slightly with damp fingers. Smooth edges for even baking.
- Bake 11 to 13 minutes, until set at the edges and lightly golden.
- Cool on the sheet 5 minutes, then transfer to a rack to finish cooling.
Notes
Variation ideas: Swap almond butter with peanut or sunflower seed butter. Add 1/4 cup dried cranberries or shredded coconut. Zest an orange into the batter for brightness. Storage: Keep in an airtight container at room temperature for 3 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Quick and Tasty Healthy Cookies flavors. All ingredient ratios and instructions are independently developed.