LOCATION: BALTIMORE • JULY 22ND, 2016
These is nothing more satisfying than making delicious food for people and then saying "SURPRISE! It's ALSO healthy!" This recipe makes me so happy! It's EASY, completely fool-proof, and just happens to be gluten-free and vegan. As someone who usually raises an eyebrow to gluten-free, trust me when I say you won't even miss the butter!
ALMOND BUTTER OATMEAL COOKIES
Makes 12-15 cookies
Ingredients
3 large very ripe bananas
1 cup almond butter
1/4 cup pure maple syrup or honey (I like to use half maple syrup and half honey)
3/4 teaspoon salt
1 teaspoon ground cinnamon
2 & 1/3 cups quick oats (old fashioned oats work too, but you'll need to increase the cook time)
1/3 cup dark or semi-sweet chocolate chips
Directions
Preheat oven to 325°F and line a large baking sheet with parchment paper.
Combine bananas, almond butter, and maple syrup/honey in a large bowl.
Add salt and cinnamon, then stir in oatmeal.
Fold chocolate chips into mix.
Spoon about 2 Tbsp of dough for each cookie onto the baking sheet. Flatten the cookies to the desired thickness since they will not spread. Bake for 25 minutes or until bottom is golden. Let cool and enjoy!
Notes
- I used super ripe bananas that were almost to the point of turning brown. However, I would not recommend frozen bananas.
-Using old fashioned oats gives the cookies more texture. I have also used half-and-half. You can make your own quick oats from old-fashioned oats by pulsing them a few times in a blender.
-You can make your own almond butter using a food processor. 1 & 1/2 cups of raw almonds = 1 cup of almond butter.
There are so many ways you can switch it up this recipe. Trying adding things you have on hand like crasins, slivered almonds, agave, or peanut butter. Go ahead, have fun with it!
I'd love to hear what changes you made!
*adapted from Sally's Baking Addiction