Servings: Cookies
Ingredients
- 2 medium bananas, riper the better
- 3 tbsp chia seeds
- ⅓ cup almond milk (or non-dairy milk of choice)
- 1 cup gluten free rolled oats
- ¼ cup shredded unsweetened coconut
- ¾ cup dairy free chocolate chips
- ¼ cup medjool dates, pitted
- 1 tsp vanilla extract
- 2 tbsp almond butter
- 1 tsp cinnamon
- ½ tsp sea salt
Instructions
- Preheat oven to 350.
- In a small bowl, stir together the chia seeds and almond milk and let sit.
- Meanwhile, take out your blender or food processor!
- Add remaining ingredients to the blender / food processor, except for the chocolate chips, and gently blend / process, until combined, making sure to leave lots of chunky consistency (meaning, there will be chunks of dates and that is okay!).
- Pour contents into a medium bowl and add the chia/almond milk mixture, followed by the chocolate chips.
- Line a baking sheet with parchment paper.
- Use a cookie scoop to form 16 cookies.
- Bake for 16-18 minutes.
- Remove from oven and enjoy!
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