Ingredients
The following ingredients have 4 Servings
- ½ cup peanut butter (, see note)
- ½ cup mashed ripe banana (, about 1 small banana)
- ¼ cup maple syrup ((can sub with 1/2 cup date paste))
- 1 teaspoon vanilla extract
- 1 cup rolled oats (, gluten-free if needed)
- ½ teaspoon baking soda
- 1/4 teaspoon sea salt
- ½ cup dairy free chocolate chips ((can sub with dark chocolate chips or cacao nibs for an ultra healthy version))
- ½ cup chopped pecans (, omit and use more chocolate chips for nut free)
Instruction
- Preheat oven to 350°F/ 180°C
- Mix the peanut butter, banana, date paste and vanilla extract in a bowl until combined, I used a whisk. It's okay if there are some banana chunks.
- Add the oats, baking soda and salt to the bowl and mix well with a spoon.
- Fold in the chocolate chips and pecans.
- You can put the mixture in the fridge to firm up a bit while you clean up if you want it to be a touch easier to scoop.
- Using a spoon or small ice cream scooper, drop balls of dough on parchment lined cookie sheets. These retain shape and don't spread much.
- Bake 17-20 minutes or until brown on edges. Cookies will harden a bit more as they cool.
