The original version of this recipe holds a special place in my heart, as it was one of the first things I ever baked with my mom when I was young! It has since become a cherished family tradition. As a dietitian, I naturally decided to transform it into a nutritious snack without compromising on taste.

Servings : 15 cookies

Cooking time : 15 minutes

Dry Ingredients

• 1 cup all-purpose flour
• 1 ¼ cups quick oats
• ¾ cup almond flour or whole wheat flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• Pinch of salt
• 1/3 cup semi-sweet chocolate chips

Wet Ingredients

• 2 mashed ripe bananas
• ½ cup unsweetened apple sauce
• 1/3 cup brown sugar
• ¼ cup canola oil
• 2 eggs
• ½ teaspoon vanilla

Instructions

1. Preheat oven to 350F and line a baking sheet with parchment paper.
2. In a large bowl, mix together all of the dry ingredients.
3. In a separate medium bowl, combine all of the wet ingredients and mix until smooth.
4. Mix the wet ingredients into the dry ingredients and mix just until combined.
5. Using an ice cream scoop (about 3 tablespoons) or a large spoon, portion out 8 scoops of dough onto the prepared baking sheet, leaving approximately a half-inch of space between each cookie.
6. Bake for 12 to 15 minutes, or until the edges are golden brown. Remove from the oven and transfer the cookies to a cooling rack. Repeat with the remaining dough.