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
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