Banana Chocolate Chip Nut Butter Cookies {GF/Vegan}

Anyone else here guilty of eating raw cookie dough straight from the bowl?

I know I'm guilty!

Well, you can be sure you will want to eat the entire batch of these cookies
straight from the bowl. They are THAT good!

My toddler sat at the table and licked the bowl and spoon clean. That's my girl!

And I didn't feel a bit guilty about letting her eat lots of that cookie batter because
it is full of all sorts of healthy stuff. ;)

You're in for a treat...

Sweetened with ripe bananas.

Thickened and infused with nut butter goodness.

Gluten-free.

Vegan. No eggs, butter, or milk.

With a delicious combination of coconut and dark chocolate...

Is that drool on your chin? ;)

Anyways, you are going to love these cookies!
You won't regret making these. Your kids won't regret it.
The hubby won't regret it. Your waistline won't regret it.

It's really a win-win all around. ;)

Banana Chocolate Chip Nut Butter Cookies
{GF, Vegan}

Total Time: 25 minutes
Yield: 1 dozen cookies
Nutrition (per cookie):
Calories (107), Fat (7.5g), Carbs (9.4g), Protein (1.8g), Fiber (1.6g), Sugars (4.7g)

Ingredients:

• 1 1/2 large, very ripe bananas, mashed
• 1/4 c. nut butter (I used a mix of homemade PB and almond butter)
• 1/2 tsp. vanilla extract
• 1 c. old-fashioned oats (use gluten-free oats)
• 1/4 c. almond flour (ground from raw almonds - can also use oat flour)
• 1/4 c. unsweetened shredded coconut
• 1 tsp. baking powder
• pinch salt
• pinch cinnamon
• 1/4 c. - 1/2 c. dark chocolate chips (vegan chocolate chips if you want a completely vegan cookie)

Directions:

1. Preheat oven to 350 degrees F. In a small bowl, mix together the mashed banana, nut butter, and vanilla extract. 
2. In a separate medium bowl, combine the oats, almond flour, shredded coconut, baking powder, salt, and cinnamon. Add the wet ingredients to the dry ingredients and mix until well combined. 
3. Stir in the chocolate chips and drop in spoonfuls onto a baking sheet sprayed lightly with non-stick cooking spray.
4. Bake cookies for 12-15 minutes until the cookies have set and are no longer mushy.
5. Indulge (without any guilt!) :)

Note: Cookies will keep best in an airtight container in the fridge. Feel free to warm them up for a few seconds before enjoying!