Gluten-free & Vegan Soft Banana Cookies

Do you ever end up with overly ripe bananas? Want a simple and delicious recipe so that you don't have to throw them away?

As my husband says, I'm a banana killer. I like bananas when they're still green, like they're just turning yellow. Fun fact - that's when they have the most prebiotics, which = a happy gut!

When they start getting brown spots, I can no longer stomach eating them. They just sit there, continuing to age. Sometimes, I just don't have time to make banana bread. That's where the below recipe comes in; it's super fast, easy and you end up with a delicious goodie that we like to enjoy with a coffee in the morning! Now bananas come into our house with a purpose! Enjoy!

3/4 cup gluten-free flour

3/4 cup almond flour

1/4 tsp baking soda

1/4 tsp salt

1/2 tsp cinnamon

1 tbsp maple syrup

1 3/4 cup overly ripe mashed bananas

1/4-1/2 cup vegan dark chocolate baking chips

1. Preheat the oven to 350 degrees, and prepare a cookie sheet with parchment paper

2. Mash the bananas

3. In a separate bowl, mix together the flour, baking soda, salt and cinnamon

4. Add the maple syrup & bananas to the dry ingredients and mix well

5. Add the chocolate chips and mix until evenly distributed

6. Using a 1 1/2 tbsp cookie scoop, scoop the cookies onto the cookie sheet. There should be 12-14 cookies

7. Use the back of a fork to flatten the cookies

8. Place in the oven and bake for 25-30 minutes. Check them at 25 minutes to see if they need more time

Approximate nutrition facts for 1 cookie:

147 kcal

4 g protein

7 g fat (1 g saturated fat)

19 g carbohydrates

3 g fiber