Ingredients:
• 2 large ripe bananas, mashed
• 100 g almond butter (or peanut butter)
• 2 tbsp maple syrup
• Vanilla FlavDrops
• 180 g rolled oats
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 50 g chocolate chips
Method:
1. Preheat the oven to 180°C and line a baking tray with parchment paper.
2. Mash the ripe bananas in a large mixing bowl until smooth.
3. Add the almond butter, maple syrup and Vanilla FlavDrops. Stir until everything is well combined.
4. Add the rolled oats, salt and cinnamon, mixing until a thick cookie dough forms. Gently fold in the chocolate chips.
5. Divide the mixture into 12 equal portions and place them on the prepared baking tray. Gently flatten each portion into a cookie shape.
6. Bake for 10–12 minutes, or until the cookies are set and lightly golden. Allow to cool slightly before enjoying.
7. Store in an airtight container in the fridge for up to 4 days.
Enjoy!
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Contains Creapure® (purest creatine in the world)
