Ingredients:

  • 180g rolled oats
  • 225g overripe bananas, mashed
  • 60ml pure maple syrup
  • 120ml almond butter
  • 5ml vanilla extract
  • 3g ground cinnamon
  • 1.5g baking soda
  • 1g sea salt
  • 150g fresh blueberries
  • 30g ground flaxseeds
  • 30g vegan dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, mash the bananas until they reach a smooth, velvety consistency with minimal lumps.
  2. Stir in the maple syrup, nut butter, and vanilla extract until the mixture is fully emulsified and glossy. Note: Keep stirring until no streaks of syrup remain
  3. Fold in the cinnamon, baking soda, salt, and ground flaxseeds. Gradually stir in the rolled oats, ensuring every oat is coated in the wet mixture.
  4. Carefully fold in the fresh blueberries and optional vegan dark chocolate chips using a spatula and a light hand to avoid crushing the berries. Note: Over mixing here will turn the dough purple
  5. Scoop approximately 2 tablespoons of dough per cookie onto a parchment lined baking sheet.
  6. Press down slightly to flatten into a disk shape. Note: These don't spread much on their own
  7. Bake for 15 minutes until the edges are lightly golden and the center feels set.
  8. Let them cool on the pan for 5 minutes before moving them to a wire rack.