Peanut butter, banana and chocolate chip cookies

Ingredients

  • 3 large, very ripe bananas, peeled
  • 1/2 cup all-natural peanut butter
  • 1 tablespoon coconut oil, slightly warmed, but not melted
  • 2 tablespoons 3acres honey
  • 1 teaspoon vanilla extract
  • 2 1/2 cups gluten-free oats flakes
  • 1 teaspoon baking powder
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon sea salt
  • 3/4 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
  2. In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, coconut oil, honey, and vanilla extract. Mix until smooth.
  3. In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips.
  4. Drop spoonfuls of dough onto prepared baking sheet. Bake for 12-14 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.

Inspired by: Tow Peas & Their Pod