Servings: 12
Calories: 150kcal
Equipment
- Bowl
- Tablespoon
Ingredients
- 1/2 cup 115g ripe mashed banana (approximately 1 large banana)
- 1/4 cup 60ml pure maple syrup or raw honey
- 1 cup 250g creamy almond butter, natural peanut butter, or sunflower seed spread
- 1/2 teaspoon fine sea salt
- 2 cups 170g quick-cooking oats or traditional rolled oats
- 1/2 cup 75g dried cranberries (preferably unsweetened)
- 1/2 cup 70g raw or roasted pepitas (shelled pumpkin seeds)
- 1/4 cup 28g ground flaxseed (optional for added fiber)
- 1/3 cup 60g unsweetened apple butter
- 1 teaspoon ground cinnamon
- 1/2 teaspoon pure vanilla extract
- 1/4 cup 40g mini dark chocolate chips
Instructions
Step 1: Preheat Your Oven
- Preheat your oven to 350°F (175°C). This allows your cookies to bake evenly from the start.
Step 2: Prepare the Baking Sheet
- Line a baking sheet with parchment paper. This will prevent sticking and make clean-up easier.
Step 3: Combine Wet Ingredients
- In a large bowl, mash the ripe banana well. Add in the almond butter, maple syrup (or honey), unsweetened apple butter, and vanilla extract. Mix until smooth.
Step 4: Mix Dry Ingredients
- In a separate bowl, mix the oats, ground flaxseed, cinnamon, and salt. This will ensure an even distribution of flavors.
Step 5: Combine Both Mixtures
- Gradually add the dry ingredients to the wet ingredients. Stir until just combined. This is where you can fold in the dried cranberries, pepitas, and dark chocolate chips. Don't overmix, as you want to keep those delightful chunks intact.
Step 6: Scoop the Dough
- Using a tablespoon, scoop out the cookie dough onto the prepared baking sheet. Leave a little space between each scoop since they will spread slightly.
Step 7: Bake
- Place the baking sheet in the preheated oven and bake for 12-15 minutes. You want them to be a light golden color.
Step 8: Cool
- Remove them from the oven and allow the cookies to cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
Notes
- Mash the bananas well: This ensures a smoother cookie texture.
- Opt for natural nut butters: They contain less added sugar and preservatives.
- Switch up the fruit: Dried blueberries or chopped dates work well in this recipe, too.
- Don’t skip the cooling time: This helps them firm up and makes for perfect chewy cookies.
- Store in an airtight container: To maintain freshness for several days.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 4g | Fat: 6g | Fiber: 3g | Sugar: 5g
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