Since I’m always on the go between teaching, client calls, classes + health fairs, I really like to have healthy, low sugar snacks to eat before I teach/workout or bring with me on-the-go. I have learned that I prefer not to teach or workout on an empty stomach, but I also can’t eat a whole breakfast without feeling sick halfway through it. Typically, I’ve been making + grabbing for my Energy Nuggets or Beach Balls, but I was craving something new. With a few bananas getting a little too ripe, I decided to create these banana cookies. They are only sweetened with cinnamon + banana and taste amazing!!! For this recipe, I used sunflower butter, but you can substitute whatever nut butter you have on hand. These are super easy + convenient from an ingredient + time perspective so I hope you enjoy them 🙂
- 1 ½ cups rolled oats
- 3 medium bananas mashed
- ½ cup sunflower butter or nut butter of your choice
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 4 tbsp hemp hearts (can sub ground flax or chia seeds)
- 1 tsp baking powder
- 1 flax egg (1 tbsp ground flax seed to 1.5 tbsp water)
- ⅓ cup cacao nibs or vegan dark chocolate chips
- Preheat the oven to 350 degrees F. Place the water + ground flax seed into a small bowl + whisk. Then let it sit for 5 minutes.
- In a large bowl, mash the bananas. Then add in oats, sunflower butter, cinnamon, vanilla extract, hemp hearts, baking powder, and flax egg until well combined.
- Fold in cacao nibs or vegan dark chocolate chips.
- Using a spoon or ice cream scooper, place batter onto baking tray.
- Bake for about 15 to 17 minutes until edges are browned.
- Cool on baking rack for 10 minutes + enjoy! Keep in the fridge for up to 2 weeks.
*Update: You can sub almond flour for oats + almond butter for sunflower butter and it’s just as good if not better!
With Health + Happiness Always,
Jax
PS – Check out my 6 + 12 week nutrition programs here!
