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
• Cinnamon

How You Do It

1. Preheat oven to 375F and line cookie sheet with parchement paper or wax paper.
2. Combine flour, baking soda, and salt. Set aside.
3. Mix together the salted butter with the sugars until combined, about 2 minutes.
4. Add in the egg.
5. In two batches, mix in the dry ingredients.
6. Add in the almond butter. If you’re using almond butter that is separated, make sure you stir it beforehand.
7. Stir in the oats. The cookie dough will be dry at this point.
8. Mash the banana and add to the dough.
9. Spoon cookie dough onto prepared sheet.
10. Sprinkle with cinnamon, and bake for 9-13 minutes, or until edges are golden brown.
11. 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,

-Danielle