Ingredients:
1/4 cup Zen Basil seeds
2 cups rolled oats (gluten-free if needed)
3 large bananas, mashed (approximately 1.25 cups)
1/2 cup almond butter (can substitute for any nut or seed butter)
1 tablespoon cinnamon
1/2 cup sugar-free chocolate chips
Instructions:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
In a large mixing bowl, combine the Zen Basil seeds, rolled oats, mashed bananas, almond butter, and cinnamon. Mix well until all ingredients are evenly incorporated, then fold over the chocolate chips.
Using a spoon or cookie scoop, portion out the cookie dough onto the prepared baking sheet, leaving some space between each cookie as they will spread slightly during baking. You can flatten the cookies slightly with the back of a spoon if desired.
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the cookies are golden brown and set.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Optional: Drizzle some melted chocolate chips over the top.
Enjoy these delicious and nutritious gluten-free and fiber rich banana oat cookies as a wholesome snack or part of your breakfast!
Store any leftovers in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.
