Single Serve Banana Bread Chocolate Chip Cookie
Rachel published this recipe on eatatmaudes.com. SeeMeCook added nutrition.
Read the original recipeImported by Anonymous on SeeMeCook
A thick, soft, and chewy cookie that tastes exactly like a fresh loaf of banana bread. This single-serve recipe is naturally sweetened and perfect for when you want a warm treat without making a full batch.
- Time
- 17 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Gluten, tree nuts, and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Steps
Preheat your oven to 350°F (180 °C) (175°C (350 °F)) and line a small baking sheet with parchment paper.
In a small mixing bowl, mash half of a medium banana with a fork until smooth.
Add the almond butter, maple syrup, and vanilla extract to the mashed banana and whisk until well combined.
Stir in the oat flour, cinnamon, baking powder, and a pinch of salt. Mix until a soft dough forms.
Fold in the dark chocolate chips.
Scoop the dough onto the prepared baking sheet and shape it into one large, thick cookie. Top with a few extra chocolate chips if desired.
Bake for 10-12 minutes, or until the edges are lightly golden and the center is set.
Remove from the oven and let the cookie cool on the pan for at least 5 minutes to allow it to firm up before eating.
Notes
If you don't have oat flour, you can make your own by blending rolled oats in a high-speed blender until they reach a fine flour consistency. For a gluten-free version, ensure your oats/oat flour are certified gluten-free. Storage: This cookie is best enjoyed fresh and warm, but can be stored in an airtight container at room temperature for up to 2 days.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 491
- Protein
- 13 g
- Carbs
- 74 g
- Fat
- 17 g
- Fiber
- 8 g
Where the calories come from
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