This banana oatmeal chocolate chip cookie recipe is adapted from the Engine 2 Diet. The original recipe called for peanut butter, but because of my peanut allergy, I use pecans instead. And I prefer to use a whole-food sweetener such as dates rather than maple syrup. These cookies are plump, chewy, and very delicious!
Banana Oatmeal Chocolate Chip Cookie recipe
3 ripe bananas, peeled
1 tablespoon vanilla
1 cup raw pecans
10 small pitted dates
1 tablespoon apple cider vinegar
2 cups rolled oats
1/2 cup whole wheat flour (or oats for a gluten-free version)
1 teaspoon baking powder
1/4 cup mini chocolate chips
1/4 cup raisins
Preheat oven to 350 F.
Blend bananas, pecans, dates, vanilla, and vinegar in a strong blender until smooth.
To make these gluten free, blend 1/2 cup oats with bananas and dates.
Combine oats, whole wheat flour (if using), and baking powder in a mixing bowl.
Mix blender mixture into oats. Add chocolate chips and/or raisins. You can choose to use only one or the other. Mix well.
Using a cooking scoop or spoon, scoop out desired amount and place on a cookie sheet lined with parchment paper or lightly oiled.
Bake 15–18 minutes.