Sunflower Seed Butter & Banana Oat Cookies
Softy and chewy chocolate chip and oat cookies made with healthier ingredients.
Prep Time10 minutes mins
Cook Time12 minutes mins
Total Time22 minutes mins
Course: Dessert, Snacks
Cuisine: American
Keyword: allergy-friendly, baking, banana, chocolate chips, dairy-free, dessert, egg-free, gluten-free, plant-based, sunbutter cookies
Servings: 30 Cookies
Calories: 90kcal
- 3 ripe bananas mashed
- 1 Tbsp vanilla extract
- 3/4 cup sunflower butter ~ sub any nut butter
- 3 Tbsp pure maple syrup
- 2 cups gluten-free old fashioned rolled oats
- 1/2 cup gluten-free flour baking mix.
- 1 tsp baking powder ~ Corn-free if needed
- 1/4 cup non-dairy chocolate chips I used allergy-friendly mini chocolate chips.
Preheat oven to 350. Line baking sheets with parchment paper or silicone liners.
In a large mixing bowl, add bananas, vanilla, sunflower butter, and maple syrup. Mix well
In a small mixing bowl, add oats, flour, and baking powder. Mix well.
Add flour mixture to banana mixture and stir well.
Fold in chocolate chips.
Place heaping tablespoons of dough onto the lined baking sheet. I used a small-sized cookie scoop.
Bake for 12 minutes. Cool on a wire rack.
Freeze extras unless you plan on eating them up in the next few days. Did I mention how delicious they are warm? Maybe there won't be any extras!
Serving: 1Cookie | Calories: 90kcal | Carbohydrates: 12g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 85mg | Fiber: 1g | Sugar: 4g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg