You are over the Monday blues…a.k.a. the “omg the weekend was so short and I wanted to do a million + 1 things but instead watched t.v. and never left the house on Sunday” blues.
But then…there’s Tuesday…which is like 3 days away from Friday and 1 day away from hump day, which is basically the middle of the week, so really you have less than 48 hours to the weekend…right?
You need a cookie…or cookie(s).
That’s where I come in.
Because I like to sneak healthy stuff into your cookies. Bet you didn’t know I put bananas up in there.
I hide it all with chocolate chips.
They are my secret weapon.
So are my black tights…which I used as a cookie back-drop.
Because no one said clothing wasn’t appropriate for camera props.
I make my own rules.
Wait…there are no rules.
Especially when there are chocolate chips involved.
Glad I could help.
- 2 ripe bananas, mashed
- ⅓ c. all-natural, smooth almond butter
- ⅓ c. extra-virgin olive oil
- ¾ c. coconut sugar
- 1 large egg
- 1 t. pure vanilla extract
- 3 c. gluten-free rolled oats
- ¼ c. gluten-free oat flour
- ¼ c. almond flour
- 1 t. baking soda
- 1 t. baking powder
- ½ t. salt
- 1 c. dark chocolate mini chips
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the bananas, almond butter, evoo, brown sugar, egg, and vanilla until combined.
- Stir in the oats, oat flour, almond flour, baking powder, baking soda, and salt.
- Fold in the chocolate chips.
- Drop the batter by rounded tablespoons onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the cookies are lightly golden brown.
- Let cool for 5 minutes on the baking sheet.