Go Back
–+ servings
Print Recipe

Sunflower Seed Butter & Banana Oat Cookies  

Softy and chewy chocolate chip and oat cookies made with healthier ingredients.
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
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

Ingredients

  • 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.

Instructions

  • 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!

Nutrition

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