Oatmeal Cookies with Banana and Chocolate Chips



  • 2 tablespoons of powdered flax-seed, 6 teaspoons of water,
  • 3 ripe bananas, mashed
  • 1 cup of organic peanut butter,
  • 1 tablespoon of vanilla extract,
  • 3 cups gluten-free oats,
  • 1 glass of chocolate chips (minimum 70% cocoa),
  • ½ cup of cocoa beans or 2 tablespoons of cocoa powder,
  • a pinch of Himalayan salt for topping

Before moving on to the recipe, first start by preheating the oven to 180 degrees. And line a baking tray with parchment paper and set aside.

In a large mixing bowl, whisk together the mashed banana, peanut butter, vanilla extract, and egg.

Blend all ingredients until well blended, then add the gluten-free oats and mix again.

Then add the chocolate chips and cocoa beans (or cocoa powder) and mix some more.

Using a tablespoon, place the cookies on a baking tray lined with grease-proof paper.

If you wish, you can sprinkle some Himalayan salt on the cookies. I love doing this as it turns out a salty and sweet combination with Himalayan salt!

Before serving, put the banana and chocolate chip oatmeal cookies in the oven and bake for 15 minutes.

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