Ingredients
1 cup of Ground Almonds
1 cup of Gluten-free Oats
2 heaped tbsp of Coconut Oil
1 small pack of Dairy-free Chocolate Chips
1.5 tbsp of Pure Maple Syrup
1/2 Mashed Ripe Banana
1 tbsp Almond Butter
1 tsp Ground Cinnamon
3 tsp Ground Ginger
1/4 tsp Pink Himalayan Salt
1/2 tsp Baking Powder
Instructions
Pre-heat your oven to 170C/gas mark 3.
Mash the ripe banana in a bowl.
In a small pan, heat the coconut oil on a very low heat. When it’s melted, add the maple syrup.
Add the ground almonds, oats, baking powder, spices, salt, almond butter and the mashed banana to a food processor. Process for 1 minute until combined.
Add the wet ingredients and process until a cookie dough has formed. Break the chocolate chips into smaller chunks, add them to the mixture and stir with a wooden spoon until evenly distributed.
Take a tablespoon amount of the mixture, roll between your hands and place onto a tray lined with greaseproof paper. Press down to flatten. Press the back of a fork onto each of the cookies.
Bake for around 15 minutes or until slightly golden.
Remove from oven and allow cookies to cool. Enjoy
How many cookies did you make with this recipe?
Hi Nicole! It made 9
Thanks! Can’t wait to give these a go 😀
Mmm, these look SO yummy! I think I’ll have to give these a go:) hope you’re doing okay Sophia!! X
http://www.itslittlelaurenslooks.blogspot.com
Thank you Lauren! They’re all gone already lol. I hope you’re doing ok too lovely xxx
Yes very crunchy
Thank you!! 