2 ripe bananas mashed
¼ cup maple syrup
¼ cup coconut oil melted, plus 1 tbsp divided
2 large eggs
1 tsp Nielsen Massey Pure Vanilla Bean Paste
1 tsp cinnamon
¼ tsp kosher salt
¼ tsp baking soda
¼ tsp baking powder
2 cups rolled oats
½ cup hemp seeds
½ cup chopped walnuts
½ cup dark chocolate chips
Directions
Mash ripe bananas in a bowl. Add in maple syrup, coconut oil, eggs, vanilla bean paste, cinnamon, salt, baking soda and baking powder. Use a whisk to combine.
Add in rolled oats, hemp seeds and chopped walnuts, use a spatula to ensure everything is well mixed. Place bowl in the refrigerator for 2 hours to allow oats to hydrate.
Line two baking sheets with parchment paper. Preheat oven to 325°. Use a cookie scoop or your hands to scoop out 1½ tablespoons of the cookie dough. Roll it gently with your hands, place it on the cookie sheet and flatten slightly. Repeat with remaining dough.
Bake in the oven for 15-18 minutes, rotating the trays halfway through. Allow cookies to cool.
Melt chocolate chips with reserved 1 tbsp of coconut oil in the microwave in 20 second increments. Drizzle the chocolate on the cookies and place sheet tray in the refrigerator to cool.
Store in a cool dry place for up to one week.
2 ripe bananas mashed
¼ cup maple syrup
¼ cup coconut oil melted, plus 1 tbsp divided
2 large eggs
1 tsp Nielsen Massey Pure Vanilla Bean Paste
1 tsp cinnamon
¼ tsp kosher salt
¼ tsp baking soda
¼ tsp baking powder
2 cups rolled oats
½ cup hemp seeds
½ cup chopped walnuts
½ cup dark chocolate chips
Directions
Mash ripe bananas in a bowl. Add in maple syrup, coconut oil, eggs, vanilla bean paste, cinnamon, salt, baking soda and baking powder. Use a whisk to combine.
Add in rolled oats, hemp seeds and chopped walnuts, use a spatula to ensure everything is well mixed. Place bowl in the refrigerator for 2 hours to allow oats to hydrate.
Line two baking sheets with parchment paper. Preheat oven to 325°. Use a cookie scoop or your hands to scoop out 1½ tablespoons of the cookie dough. Roll it gently with your hands, place it on the cookie sheet and flatten slightly. Repeat with remaining dough.
Bake in the oven for 15-18 minutes, rotating the trays halfway through. Allow cookies to cool.
Melt chocolate chips with reserved 1 tbsp of coconut oil in the microwave in 20 second increments. Drizzle the chocolate on the cookies and place sheet tray in the refrigerator to cool.
Store in a cool dry place for up to one week.
