Made with almond butter, oatmeal, and bananas, these cookies have a rich taste that’s a cross between banana bread and oatmeal cookies. They’re super versatile, and can even be baked in a mini cupcake tin.
Now, you can use whatever almond butter you want, but I recommend a “sprouted” almond butter. Regular almond butters are fine, but you’ll want to use a latger banana to make the dough easier to work with. Otherwise, these are super easy to make!
What You Need
- 1/2 cup salted butter, softened (1 stick)
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup almond butter
- 1 egg
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup quick oats
- 1 banana
How You Do It
- Preheat oven to 375F and line cookie sheet with parchement paper or wax paper.
- Combine flour, baking soda, and salt. Set aside.
- Mix together the salted butter with the sugars until combined, about 2 minutes.
- Add in the egg.
- In two batches, mix in the dry ingredients.
- Add in the almond butter. If you’re using almond butter that is separated, make sure you stir it beforehand.
- Stir in the oats. The cookie dough will be dry at this point.
- Mash the banana and add to the dough.
- Spoon cookie dough onto prepared sheet.
- Sprinkle with cinnamon, and bake for 9-13 minutes, or until edges are golden brown.
- Place on a cooling rack until ready to serve.
That’s it! Not overly sweet, it’s nearly impossible to eat just one of these.
Plus, I like to tell myself they are ~heathly~ (okay, maybe that’s not quite true).
But, healthy or not, they’re absolutely delicious!
Until next time,