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Anyone else have the best intentions of buying bananas to be healthy, then just watch them get more & more brown on the counter til you figure out what to bake them into?! 🙋🏻‍♀️

I love banana bread, but don’t always want to make a full loaf of bread to get my banana goodies fix… so this recipe makes great use of those overripe bananas, as well as April’s in-season strawberries, all while satisfying your banana bread cravings in oatmeal cookie form! 😋 (& they’re even prepped in just one bowl, so it couldn’t be easier! 🙌)

Great any time of day, but I especially love these as a grab & go breakfast or afternoon snack. Soft, chewy, delicious, & nutritious… what more could you ask for, amirite?! Makes around 16 cookies

In a bowl, mix:

-3 bananas, mashed

-3 cups almond flour

-2 cups rolled oats

-1/2 cup vanilla protein powder

-1 tbsp cinnamon 

-1 tsp nutmeg

-1 tsp baking powder

-1 tsp baking soda

-1/2 tsp salt

-1/2 cup creamy nut butter

-1/3 cup almond milk

-1/3 cup maple syrup 

-1 tbsp vanilla extract

-1 tsp apple cider vinegar 

Then fold in:

-1 1/4 cup strawberries, diced

Scoop batter into cookies & place on a lined baking sheet, no need to flatten them. Bake at 350 degrees for about 10 minutes. Let cool completely before drizzling an optional glaze over the top of each cookie.

For the optional glaze, mix:

-3/4 cup powdered sugar

-gradual tbsp’s of almond milk until you get the consistency you’d like