A double chocolate paradise! These fudgy double chocolate oatmeal cookies are made with healthier ingredients for a daily treat!
INGREDIENT
– 2 medium-sized ripe bananas mashed (about ⅔ cup)– ⅓ cup pure maple syrup– ½ cup almond butter– 1 tsp pure vanilla extract optional– 1 cup quick oats– ½ cup cocoa powder– 1/2 tsp sea salt– ⅔ cup chocolate chip
INSTRUCTIONS
Pre-heat the oven to 350°F and line a large baking sheet with parchment. Instead of parchment paper, spray the cookie sheet with cooking spray.
Step 1
Mash bananas in a large bowl until creamy. Add almond butter, pure maple syrup, and vanilla extract (if using) and mix well.
Step 2
Add the oats, cocoa powder, and sea salt to the bowl and mix. Mix in chocolate chips. Normal cookie dough is sticky.
Step 3
Drop mounds of cookie dough onto the prepared baking pan with a spoon to make any size cookies. Shape the dough to make cookies that look how you want them because it doesn't spread during baking.
Step 4
Bake for 10–15 minutes on the centre rack of a preheated oven. For small cookies, bake 8-10 minutes, medium cookies 10-12 minutes, and large cookies 12–15 minutes.
Step 5
Cookies are done when they lose their gloss and feel firm when poked. Serve the cookies after 10 minutes of cooling from the oven.