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Ingredients33 m servings 128
Original recipe yields 30 servings (30 cookies)
- Preheat oven to 375 degrees F (190 degrees C).
- Combine oats, flax seeds, hemp seeds, whole wheat flour, cocoa powder, baking soda, and cinnamon in a bowl. Mix bananas, butter, brown sugar, agave nectar, egg, and vanilla extract together in a separate bowl; stir into oats mixture until batter is just mixed. Fold chocolate chips into batter. Drop batter by the spoonful onto a baking sheet.
- Bake in the preheated oven until edges of cookies are beginning to crisp, 8 to 10 minutes.
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- Cook's Note:
- Dried cherries and cranberries can be added if you like. Use yogurt if you do not have ripe banana. Over-ripe bananas are better!
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Per Serving: 128 calories; 7.3 15 2.7 14 69 Full nutrition