Chocolate Almond Butter Banana Cookies
Recipe type: Dessert, Snack
Makes: 20 cookies
These easy-to-make soft and chewy cookies are made with wholesome ingredients that make them the perfect kid-friendly snack! They are gluten-free and vegan, too.
  • 7g (1 tablespoon) ground flaxseed
  • 45 milliliters (3 tablespoons) water
  • 250g (2 large) very ripe bananas
  • 128g (1/2 cup) almond butter (I used a salted creamy almond butter)
  • 30 milliliters (2 tablespoons) maple syrup
  • 13g (1 tablespoon) melted coconut oil (I substituted butter because that’s what I had)
  • 5 milliliters (1 teaspoon) pure vanilla extract
  • 200g (2½ cups) gluten-free rolled oats
  • 50g (1/3 cup) gluten-free dairy-free semisweet chocolate chips
  • 2½g (1/2 teaspoon) aluminum-free baking powder
  • 1g (1/2 teaspoon) ground cinnamon
  1. Pre-heat oven to 350 degrees and line two baking sheets with parchment paper; set aside
  2. In a small bowl, combine the flaxseeds and water, let sit for five minutes
  3. In a large bowl, mash bananas; stir in almond butter, maple syrup, oil and vanilla; add flax mixture and stir until combined
  4. In a medium bowl, combine remaining ingredients; stir dry ingredients into wet ingredients just until combined (do not overmix)
  5. Use a tablespoon or small cookie dough scoop to drop small mounds (~2 tablespoons each)onto prepared baking sheet
  6. Bake cookies 12-14 minutes or until golden brown and center appears set; allow to sit on pan for five minutes before transferring to a wire rack to cool
Recipe from Eating CleanIf baking for someone with a gluten-allergy, make sure to check all ingredient labels for gluten-free
I found that the cookies were best enjoyed the day of baking and then stored frozen in a ziplock bag after that. I let them thaw for about twenty minutes or in the microwave before enjoying them.
Recipe by Keep It Sweet Desserts at