- 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.
