Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the ripe banana in a medium mixing bowl until smooth and creamy.
- Stir in your choice of nut butter into the mashed banana until smooth.
- Sift in the unsweetened cocoa powder and fold it into the mixture until evenly distributed.
- Add the gluten-free oats and mix until fully incorporated.
- Scoop the dough onto the prepared baking sheet, spacing them about two inches apart.
- Bake for 10-12 minutes until the edges are set and the tops are no longer wet.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Nutrition
Notes
Ensure the banana is very ripe for maximum sweetness. Avoid overmixing for a light, chewy texture. Use a cookie scoop for uniform sizes.