Like the Chunky Monkey Muffins , these healthy cookies are loaded with sweet bananas, rich dark chocolate and crunchy nuts. But while the muffins are light and fluffy, their cookie counterparts are extra chewy and soft. If you ever find yourself in a position where you’re craving something but you don’t know exactly what, I’m willing to bet that these cookies will satisfy that craving.
- Yield: 22 cookies
- ½ cup (128 g) almond butter
- 1 large egg
- 1 medium-sized ripe banana, mashed (about ½ cup [100 g])
- 0.33 cup (78 ml) maple syrup
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1 tbsp (7 g) arrowroot powder
- 1½ cups (121 g) old-fashioned rolled oats
- ½ cup (58 g) walnuts or pecans, coarsely chopped
- ½ cup (90 g) coarsely chopped dark chocolate chunks (for dairy-free, use vegan dark chocolate)
- Preheat your oven to 350°F (177°C) and line a cookie sheet with parchment paper or a non-stick baking mat. Set aside.
- In a large mixing bowl, use an electric mixer to beat the almond butter, egg, banana, maple syrup and vanilla for about 1–2 minutes or until the mixture becomes smooth and creamy. Add the baking soda and arrowroot powder, and continue beating for about 30 seconds or until both dry ingredients become well incorporated. Finally, fold in the oats, nuts and chocolate chunks by hand.
- Using a rounded tablespoon, drop the dough onto your prepared baking sheet, spacing them about 2 inches (5 cm) apart.
- Bake the cookies for 10–12 minutes, until the edges begin to turn golden brown. They’ll seem a little soft and underbaked at first, but they’ll continue to firm up as they cool. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. As soon as they’ve cooled, cover them tightly and store them at room temperature for up to 7 days.