by Erin Moroney

These little chocolate-packed gems fall somewhere in between banana bread, cookies, and cakey bites. Just think chocolate wrapped in a tiny bit of healthy cake. In this delicate-flavoured base, our new chocolate chips are definitely the main event!!

2 ½ ripe bananas
1 ½ tsp vanilla extract
40g coconut oil, melted

170g gluten-free porridge oats
60g almond flour
30g desiccated coconut
¾ tsp baking powder
1/3 tsp cinnamon
1/3 tsp fine salt

1 bag Nibble Simply Divinely Dark Madagascan Chocolate Chips

• Preheat oven to 175c

• Mash bananas in a large bowl with a fork. Add vanilla and melted coconut oil and mix well.

• Add the dry ingredients to another bowl and mix well. Add dry ingredients to the wet mixture and combine well with a large spoon.

• Mix in chocolate chips.

• Line baking sheet with baking paper, use tablespoon to dollop out dough. These stay more or less the same shape post-baking, so if you want them to look more cookie-like, pat down with back of the spoon.

• Bake for 12-14 minutes.

Makes about 2 dozen cookies

by Erin Moroney