Banana Bread Cookies with Dark Chocolate
Soft, chewy cookies that taste just like banana bread, packed with oats, walnuts and hemp seeds and naturally sweetened with ripe bananas and maple syrup. Finished with a dark chocolate drizzle. No added sugar, no refined ingredients and absolutely perfect for breakfast, an after school snack or anytime you need something that feels like a treat but is actually good for you.
Ingredients
- 2 ripe bananas mashed
- ¼ cup maple syrup
- ¼ cup coconut oil melted, plus 1 tbsp divided
- 2 large eggs
- 1 tsp vanilla bean paste such as Nielsen Massey brand
- 1 tsp cinnamon
- ¼ tsp kosher salt
- ¼ tsp baking soda
- ¼ tsp baking powder
- 2 cups rolled oats
- ½ cup hemp seeds
- ½ cup chopped walnuts
- ½ cup dark chocolate chips
Instructions
- Mash ripe bananas in a bowl. Add in maple syrup, coconut oil, eggs, vanilla bean paste cinnamon, salt, baking soda and baking powder. Use a whisk to combine.
- Add in rolled oats, hemp seeds and chopped walnuts, use a spatula to ensure everything is well mixed. Place bowl in the refrigerator for 2 hours to allow oats to hydrate.
- Line two baking sheets with parchment paper. Preheat oven to 325°. Use a cookie scoop or your hands to scoop out 1½ tablespoons of the cookie dough. Roll it gently with your hands, place it on the cookie sheet and flatten slightly. Repeat with remaining dough.
- Bake in the oven for 15-18 minutes, rotating the trays halfway through. Allow cookies to cool.
- Melt chocolate chips with reserved 1 tbsp of coconut oil in the microwave in 20 second increments. Drizzle the chocolate on the cookies and place sheet tray in the refrigerator to cool.
- Store in a cool dry place for up to one week.