Chocolate Chip Banana Bread Oatmeal Cookies

Name: Chocolate Chip Banana Bread Oatmeal Cookies Recipe
Yield: 1
Ingredients: Wet Ingredients; 2 Bananas; 1 cup Cashew Butter; 1 large Egg; 3 tsp Vanilla Extract; Dry Ingredients; 2 cups Bob's Red Mill Old Fashioned Rolled Oats (Gluten Free); 2 cup Lupina Brand Lupin Flour; 1 tsp Baking Powder; 1/2 cup coconut sugar; 0.25 tsp Sea Salt; 1/2 cup Nestle Toll House Semi-Sweet Chocolate Chip Morsels

(1)

Number of Servings: 1

Ingredients

Wet Ingredients 2 Bananas1 cup Cashew Butter 1 large Egg3 tsp Vanilla Extract Dry Ingredients2 cups Bob's Red Mill Old Fashioned Rolled Oats (Gluten Free)2 cup Lupina Brand Lupin Flour 1 tsp Baking Powder1/2 cup coconut sugar 0.25 tsp Sea Salt1/2 cup Nestle Toll House Semi-Sweet Chocolate Chip Morsels

Directions

1.Preheat oven to 350 degrees. Add bananas to large bowl, mash with a fork. Mix in remaining wet ingredients.
2. Leaving out the chocolate chips, mix dry ingredients together in a separate large bowl. Mix dry ingredients into wet ingredients. Once everything is evenly combined, mix in chocolate chips.
3. Scoop into tablespoon size balls and place on a parchment lined baking sheet. Press down on cookies slightly to flatten them. Top with a sprinkle of flake salt if desired. Bake for 20 minutes or until cookies are golden on the outside. Cookies should still be soft and moist on the inside.

Serving Size: Makes 32 small cookies

Number of Servings: 1

Recipe submitted by SparkPeople user SHARKNESS.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 4,229.0
Total Fat: 198.3 g
Cholesterol: 186.0 mg
Sodium: 1,231.5 mg
Total Carbs: 531.6 g
Dietary Fiber: 122.4 g
Protein: 185.7 g

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Member Reviews

JAMER123
Thank you. Have copied this as it looks to be gluten free. - 11/18/20

Reply from SHARKNESS (11/19/20)
It is gluten free! I used Lupin flour instead of almond flour, I would imagine the almond flour would be more moist. Note: the nutrient count is for the whole recipe, I forgot to put in 32 servings :-(
USMAWIFE
thank you . printed for cookies next week - 11/18/20