Oatmeal Chocolate Chip Banana Cookies

Who would’ve thought two fan-favorites —oatmeal cookies and banana bread— would be a match made in heaven?! These cookies are about as comforting and soft as pillows. They come together in just one bowl, and —something I love about cookies— they take almost no time to bake and simultaneously make your house smell brand new. Enjoy as a dessert or a sweet addition to your breakfast to kickstart the day for all those who also have a sweet tooth!

Ingredients:

• 1 ripe banana

• 1 egg

• 1/4 cup creamy almond butter

• 1/4 cup tahini

• 1/2 tbsp vanilla extract

• 1/4 cup coconut flour

• 1/2 tsp baking soda

• 1/2 tsp cinnamon

• 1/2 tsp pink salt

• 3/4 cup gluten-free (sprouted) oats

• 1/2+ cup chocolate chips

Directions:

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

2. In a medium-sized bowl, mash the ripe banana with a fork, then whisk in the egg.

3. Mix in the almond butter, tahini, and vanilla until everything is well-incorporated.

4. Gradually fold in the flour, then mix in the baking soda, cinnamon, and pink salt as well.

5. Once everything else is all mixed up, fold in the oats and chocolate chips.

6. Scoop up dough and shape it into balls. Transfer them to the prepared baking sheet as you go until all the dough is used. Dampen the palm of your hand or grab a piece of parchment paper then flatten the cookies. Add a few chocolate chips on top (optional, but not really), then move the pan to the oven.

7. Let them bake for 12-14 minutes, then cool for about 5 minutes and enjoy! Store leftovers, if any, in an airtight container for up about 10 days.