Ok, so these aren’t totally classic cookies since we’ve sweetened them with mashed banana and used peanut butter (or tahini) as the source of fat. But don’t let that fool you because these are still completely delicious and ones we hope you’ll be making on repeat.
Serves 10
Prep: 15 minutes
Cook: 25 minutes
Method
Begin by preheating the oven to 180ºc and lining two baking trays with parchment paper.
In a large bowl mash the banana. Then add the eggs, peanut butter, milk, and vanilla extract and give it a mix.
Add the porridge oats, ground almonds, flour, baking powder and cinnamon to the bowl and combine.
Fold through just half of the chocolate chips then scoop out into 10 cookie shapes onto the lined baking trays. The mixture will seem quite runny, but it’ll firm up in the oven.
Top each cookies with the remaining chocolate chips and bake in the oven for 20-22 minutes until golden. Enjoy!
