Flourless chocolate chip cookies made with the goodness of bananas. A great weekend afternoon activity with the kids AND a great school-safe treat for during the week (you know, assuming you have any left by the time Monday rolls around!)
1 overripe banana, mashed
1/2 cup sunbutter or wow butter (or peanut butter if these aren't going to school)
1 flax egg (1 Tbsp ground flax dissolved in 3 tbsp hot water)
1 Tbsp vanilla
1/4 cup maple syrup
1 tsp baking soda
1 cup whole oats (or half cup each oats and quinoa flakes)
1 tsp cinnamon
Pinch of salt
1/4 cup chocolate chips
1/4 cup dried fruit of choice. I used cranberries
Preheat oven to 350F. Line a cookie sheet with parchment.
In a large bowl combine oats, quinoa, baking soda, salt and cinnamon.
In another bowl, whisk banana, maple syrup, seed (or nut) butter, flax egg and vanilla.
Add dry ingredients into wet, stirring until combined.
Gently fold in chocolate chips and dried fruit.
Using a two-inch ice cream scoop, drop equal amounts of cookie dough onto baking sheet. Bake for 12-15 min or until bottoms and edges are slightly brown.