Banana Nut Dark Chocolate Oatmeal Cookies
A healthy gluten-free cookie that is high in protein and fiber with no processed sugar added and loads of nutritional benefits. The perfect way to handle your mid-afternoon sweet craving!
Servings: 18
Ingredients
- 3 large overly ripe bananas, mashed smooth
- 3 tablespoons of honey
- 1 large egg
- 2 teaspoons of pure vanilla extract
- 2 cups of quick oats or old fashioned oats (see notes above)
- 1 1/2 teaspoons of ground cinnamon
- 1/2 teaspoon of nutmeg
- a pinch of salt
- 1/2 cup of walnuts or pecans, chopped
- 3/4 cup of dark chocolate, chips or roughly chopped
Instructions
- Preheat your oven to 350°
- *If using old fashioned oats, I suggest giving them a few pulses in a food processor to break down their texture a bit. This is not absolutely necessary, but it will create a better, more homogeneous texture in your cookies
- Mash 3 large bananas until smooth in a large bowl
- Add 3 tablespoons of honey, a large egg and 2 teaspoons of vanilla extract and mix to combine
- Add 1 1/2 cups of old fashioned oats, 1 1/2 teaspoons of ground cinnamon, 1/2 teaspoon of nutmeg and a pinch of salt and mix until mostly combined
- Mix in 1/2 cup of chopped walnuts and 3/4 cup of chopped dark chocolate until evenly distributed
- Spray a cookie scoop with non-stick spray and drop rounded tablespoons of cookie dough onto parchment lined baking sheets with about 2 inches in between
- Bake in a 350° oven for 12-14 minutes
- Store leftovers in an airtight container at room temperature for 3-4 days