These cookies have been my latest favourite treat. They are lusciously chocolately but they are also packed with incredible fibre from the oats and ground almond, healthy fats from the flaxseeds and almond butter. Thanks to the natural sweetness of the banana I have used very little sweetener (use less or more depending on your personal taste) so they are basically the perfect guilt free treat that you can have at any time of the day.
Makes about 8-10 cookies depending on the size.
1 large very ripe banana, mashed well with a fork
2 bars of Goodio Chocolate (80 gr) roughly chopped in chunks
½ cup (1 dl) of smooth and runny almond butter
2 tbsp brown rice syrup or date syrup
2 tbsp of melted coconut oil
A dash of vanilla extract
3/4 cup (2 dl) of ground almond
1/3 cup (1 dl) of oat flour
1/3 cup (1 dl) of milled flaxseeds
½ tsp baking powder
Line a large tray with some baking paper.
Start by preheating the oven at 180 degrees Celsius. In a bowl mix together the almond flour, oat flour, milled flaxseeds and baking powder. In a separate bowl add the almond butter, mashed banana, rice syrup, coconut oil and vanilla extract. With a whisk mix everything together breaking down any lumps. You want the mixture to be as smooth and creamy as possible.
Pour the liquid ingredients into the bowl with the dry ingredients. Add the chopped chocolate but make sure to reserve few pieces to sprinkle on top of the cookies. Gently mix everything together. Try not too overmix it as it will result in heavier consistency. If the cookie dough is too dry add a splash of almond milk.
Scoop out about 2 tablespoons of the mixture and place it on the baking tray. With your hands try to shape I into a round cookie shape. Don’t worry if they look very irregular, they will still be delicious!
Bake the cookies in the oven for 20 minutes until the edges start to turn golden brown. Remove the tray from the oven and let the cookies cool down in the tray for 10 minutes before transferring them to a cooling rack until they are completely cold. Enjoy!
Store the cookies in a jar for few days.
Recipe by Elisa Rossi