Literally the quickest, easiest cookies ever... I make this recipe anytime I have leftover bananas (which is probably weekly), since they ripen so quickly. But don't worry, if you aren't the biggest banana fan! The chocolate and almond butter take over the banana flavor so you can't taste them!
Chocolate Almond Butter Cookies
Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes
2 ripe bananas, mashed
1/3 cup plant-based milk
3 tablespoons almond butter
1/2 teaspoon vanilla
1 cup almond flour
1 tablespoon chocolate protein powder or cacao powder
1 teaspoon baking powder
1/3 cup chocolate chips
Combine the wet ingredients in a bowl.
Add the dry ingredients into a separate bowl.
Add the dry ingredients into the wet ingredients, mix well with a spatula. Then Stir in chocolate chips!
Scoop cookies onto parchment paper lined baking sheet.
Bake at 350 degrees Fahrenheit for 18-22 mins.
Finish with a melted chocolate drizzle, I used this. Let them set for 15 minutes before digging in!
Here is the chocolate protein powder I use. Use my code recipes4health for 15% off your order!
If you do not have almond butter on hand, try using a different nut butter. I have tried cashew butter, peanut butter and pecan butter. They all work!
These are best stored in the fridge for 7 days.
Freeze for up to a month and thaw when you’re ready to eat!