Makes 24 cookies | Ready in 25 minutes
I love these cookies because I always have the ingredients on hand to make them. Plus, since they’re so easy to make, they’re a great way to get my daughter involved in the kitchen.
These cookies taste just as yummy with raisins if you don’t want the refined sugar in chocolate chips.
1/4 cup melted coconut oil, plus extra to grease cookie sheet (optional)
3 cups rolled oats
1 tsp baking powder
1 tsp baking soda
1/4 tsp sea salt
2 large ripe bananas
2 to 3 Tbsp maple syrup
1/4 cup vegan mini chocolate chips
Preheat oven to 350 F. Grease cookie sheet with a little coconut oil or cover with parchment paper.
In food processor, pulse oats until ground into a coarse flour texture.
In large bowl, combine oat flour, baking powder, baking soda, and sea salt.
In small bowl, mash bananas with fork. Add melted coconut oil and maple syrup. Mix together. Add banana mixture to dry mixture and mix until combined. Fold in chocolate chips.
Place by spoonfuls onto baking sheet about 1 inch apart. Bake for 8 minutes, or until golden brown. Let cool on baking sheet for a few minutes, then remove and let cool on cooling rack for 5 to 10 minutes.
Store in fridge for up to 5 days or freeze for up to 3 months.
This recipe is part of the Kid-Approved Vegan Eats collection.
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