Ingredients
Scale
- 1 cup gluten-free oat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 ripe bananas, mashed
- 1/2 cup almond butter
- 1/4 cup low sugar chocolate chips
- 1/4 cup protein powder (optional)
Instructions
- Mix the dry ingredients: In a mixing bowl, combine gluten-free oat flour, baking soda, and salt.
- Create the wet mixture: Mash ripe bananas and mix with almond butter until smooth.
- Combine mixtures: Fold the dry ingredients into the wet mixture and add low sugar chocolate chips.
- Shape and bake: Scoop dough onto a lined baking sheet, shape into balls, and bake at 350°F (175°C) for 12-15 minutes.
Notes
- Store cookies in an airtight container for up to one week or freeze for up to three weeks.
- Serve with a glass of almond milk or crumble over yogurt for breakfast.
- For vegan cookies, substitute eggs with flaxseed meal mixed with water.
- Feel free to add chopped nuts for extra flavor and crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Paleo, Low Sugar
Nutrition
- Serving Size: 1 cookie
- Calories: 100 Kcal
- Sugar: 4g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
