Ingredients
- 170 grams (3/4 cup) softened butter / sunflower spread
- 120 grams (1/2 cup packed) light brown sugar
- 100 grams granulated sugar
- 60 ml coconut milk
- 1 1/2 tsp vanilla extract
- 1 medium banana and 1 small banana
- well mashed
- 140 grams (1 cup) plain / gluten-free flour
- 80 grams (1 cup) rolled oats
- 56 grams (1/2 cup) ground almonds
- 1 tsp baking soda / bicarb
- 1/4 tsp xanthan gum if using gf flour
- 1/2 tsp ground cinnamon
- 100 grams (3/4 cup) plain chocolate chips
Instructions
- Preheat the oven to gas 4 / 180C / 375F and line 2 large baking sheets with parchment paper
- Cream the butter and sugars until light and fluffy
- Add in the milk, vanilla and mashed banana.
- It'll look curdled but don't worry.
- Mix well
- Mix in the flour, oats, ground almonds, baking soda and cinnamon (and xanthan gum if using) until combined
- Fold in the chocolate chips
- Take tablespoons of the mixture and place on the baking sheets 2 inches apart
- Bake for 10 - 14 minutes until golden and set
- Let cool on the sheet for 5 minutes before transferring to a wire rack to cool completely
- Will keep well in an airtight container for a couple of days
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