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Looking for a gluten-free, high-protein, and fiber-packed snack? These cookies combine the natural sweetness of ripe bananas with the nutty richness of peanut butter and almond flour. The addition of dark chocolate chips and walnuts creates a delightful texture and flavor contrast. Perfectly baked in just 15-20 minutes, these cookies are soft, chewy, and topped with semi-sweet chocolate chips for an extra treat. Inspired by @ambitiouskitchen and @foodforgoodnesssake, this recipe is a wholesome option for...
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Preheat oven to 350 degrees.
Combine bananas, oats, almond milk, maple syrup, salt, vanilla extract, cinnamon, eggs, walnuts, and baking powder in a bowl. Mix well.
Roll into quarter cup-sized balls and place onto a parchment-lined baking sheet. Slightly smash the ball to flatten the top out. Then add chocolate chips on top.
Bake in the oven for 15-20 minutes until the cookies are set and lightly golden on the edges.
Let the cookies cool for 10 minutes before serving.
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For a nut-free version, substitute peanut butter with sunflower seed butter.
If you prefer a sweeter cookie, increase the maple syrup to 1/3 cup.
Use parchment paper to prevent sticking and ensure easy cleanup.
Can I use regular oats instead of gluten-free oats?
Yes, if you don't need the recipe to be gluten-free, regular oats can be used.
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Can I freeze these cookies?
Yes, you can freeze the cookies in a sealed container for up to 3 months. Thaw at room temperature before serving.
Can I use a different flour instead of almond and coconut flour?
You can substitute with other gluten-free flours like oat flour or a gluten-free all-purpose blend.
What can I use instead of walnuts?
You can use pecans, almonds, or skip the nuts entirely if preferred.
