Chef’s Note

“Not the most beautiful cookies , and don’t taste like a regular oatmeal cookie that’s loaded with sugar, they get the sweetness from the bananas,they are good with amoist, chocolatey, chewy texture andthey’re made without any gluten, dairy, sugar, oil or eggs. While I must say, I’d prefer the regular version, this was enjoyed by DH and myself and I liked this healthier version and will be making it again”






12 Cookies




  • 2 bananas, ripe
  • 1 tablespoonflax seed meal (3 tablespoons water)
  • 1 cuprolled oats
  • 12 cup quinoa flakes oats (or more)
  • 2 tablespoonsunsweetened cocoa powder
  • 14 cupmini chocolate chip
  • Directions

  • Preheat the oven to 350 degrees F and grease a cookie sheet with non-stick cooking spray.
  • In a small mixing bowl, completely mash the banana. Stir in the flax egg.
  • Add the remaining ingredients and mix until fully combined.
  • Spoon the cookie dough on the cookie sheet, and gently flatten with the back of a spoon.
  • Bake 13 – 15 minutes, until browned and only slightly tender to the touch. Remove from oven, transfer to a wire rack and cool.
  • Store in a covered container for 2 – 3 days.
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