banana chocolate chunk almond butter cookies (vegan, gluten-free, no sugar added)
These cookies sound totally unappealing.
No sugar. No flour. No eggs. Lots of flaxseed. They are the kind of cookies that get made fun of sitcoms (like something Mrs. Kim would make Lane eat). They are the kind of cookies people would avoid at the company picnic. They are the kind of cookies that would get tossed in the trash if they were sent in a summer camp care package.
But they are also the kind of cookies that fit seamlessly into a clean and healthy diet. They are the kind of cookies that give you a touch of sweetness without wrecking your day. They are the kind of cookies that are so packed full of Omega-3 that they could be called “brain food”. They are the kind of cookies that you can eat after dinner every day without a worry in the world.
Of course, they don’t replace good ole butter, sugar and flour-filled cookies. Those have a place in a healthy and balanced diet, too, just maybe not as big of a spot as these banana-sweetened treats.
The great thing about these cookies is how perfect they are for milk-dipping. They are thick, chewy and cake-y all at the same time. They taste like yummy discs of chocolate chunk banana bread. Yum, right?
If you aren’t all that into the hardcore version of these cookies, you can easily dirty them up a bit with a small bit of added sugar and some not-so-dark chocolate chunks. That being said, I highly recommend trying them as written at first. You might be surprised by how much you like an unsweetened cookie.
Banana Chocolate Chunk Almond Butter Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Makes: 20 cookies
- 3 large, very ripe bananas
- 2 tablespoons olive oil
- 1/2 cup unsweetened, all-natural almond butter
- 1 teaspoon vanilla extract
- 2-1/2 cups milled flaxseed
- 1 teaspoon baking powder
- 1/4 teaspoon Kosher salt
- 4 ounces dark chocolate, chopped roughly
- Preheat oven to 350°. Spray a cookie sheet with cooking spray. Set aside.
- In a medium mixing bowl, mash bananas and combine with almond butter, vanilla and oil. Set aside.
- In a large mixing bowl, combine flaxseed, baking powder, and salt. Combine banana mixture with the flaxseed mixture until smooth. Add chocolate chunks and fold until well-combined.
- Roll dough into 1-1/2″ balls. Place on prepared cookie sheet 2″ apart. Using a wet fork, press dough balls down in a criss-cross pattern.
- Bake in preheated oven for 10-12 minutes or until solid and browned. Let rest on sheet for 2-3 minutes, then remove and let cool completely on baking rack.