These cookies are full of nuts, seeds, dried fruits, chocolatey flavor, whole grains, good fats and ZERO added sugar!
2 ripe bananas, cut into chunks
2T almond milk
2T almond butter (or other nut butter would work)
2T coconut oil, melted
1t vanilla extract
1 cup rolled oats (gluten-free if needed)
1/2 cup brown rice flour
1/4 cup mixed seeds (sunflower, pepita)
1/4 cup almonds, chopped
1T cacao nibs
1T dairy-free chocolate chips
2T unsweetened coconut flakes
3T raw cacao powder
2T raisins (or other dried fruit)
1T chia seeds
2T flaxseed meal
1/4t baking powder
1/4t baking soda
Preheat oven to 350 degrees. Cover a cookie sheet with parchment paper.
In a large mixing bowl, add the banana chunks and use a hand mixer to mash. Add the milk, egg, almond butter, oil and vanilla extract. Using the mixer, completely blend. Add the remaining ingredients into the bowl.
Stir until just combined.
Now...this is the fun/tricky part....
You can either take out about 3T worth of dough and form it into a cookie shape and place it on the sheet. Or, if you'd like more uniform cookies, try this method:
Grab a small mason jar lid, or other small lid that's about 1/4 inch deep and two inches across. Take a sheet of plastic wrap and place it on top of lid. Spray it with cooking spray. Add globs of dough into the lid until nearly full, and lightly compact. Flop the cookie form out of the lid and onto the prepared pan. Repeat with remaining dough. Depending on the method you choose and your lid size, you'll get about 10 to 12 cookies.
Baking cookies for 12 to 15 minutes until golden on bottom. Allow to cool and then stop yourself from eating all of them.