Mini Banana Chocolate Chip Cookies (vegan, GF)

These mini bite size treats are delicious, easy to make and vegan! They could technically be “no bake” bites, but we liked them as cookies. Feel free to make them bigger and/or add some other ingredients, like chopped walnuts or raisins. They’re gluten & dairy free, low in sugar, and uses all natural ingredients.

INGREDIENTS:

• 1 cup organic gluten free dry oats
• 3/4 cup almond flour
• 1/4 cup coconut flour
• 3/4 cup erythritol
• 1/4 cup coconut flakes, unsweetened
• 3 scoops (20g each) collagen protein (grass fed; I use Garden of Life)
• 1 tsp baking powder
• 1/4 cup coconut oil melted
• 1 tsp vanilla extract
• 1 banana
• 4 dates
• 1/4 cup mini chocolate chips (Good Sam or Lily’s brand)

DIRECTIONS:
1. Place banana, dates, vanilla & melted coconut oil in blender/food processor & blend well. Transfer to a small bowl.
Take remaining dry ingredients, except chocolate chips, and mix together in a large bowl.
3. Add the wet ingredients to the dry & mix well.
4. Add chocolate chips (and/or any other fun mix in ingredient you might like, such as raisins or chopped nuts) and stir well.
5. Place in fridge for 15 minutes to firm up dough. Preheat oven to 350F at this time.
6. Line a baking sheet with parchment paper OR use nonstick cooking spray in a mini muffin tin.
7. Scoop out cookie batter to mini muffin tin (this was ideal for consistency of size + less mess).
8. Bake at 350F for approx. 12-15 minutes or until the outside is slightly brown.
9. Let them cool before transferring. Store in glass & keep in fridge or freezer.

Ours made 60 mini cookies!

NUTRITION FACTS: 30 calories 2.5g carbs, 0.5g fiber, 0.75g sugar, 0.9 protein, 2g fat