(Gluten-free, Dairy Free)Preheat oven to 350F
2 frozen medium bananas
1c almond butter
1/4c coconut oil
1/2c honey or agave nectar
1c splenda
Combine all above in a food processor until smooth
11/2 tsp baking soda
3c gluten-free oats
1/2c ground almonds
Mix together, then pour wet ingredients from processor into bowl. Add chocolate chips and stir by hand.
Drop golf-ball size mounds onto parchment lined cookie sheet (makes about 18). Bake for 10-12 minutes until edges are just browned, and peaks golden.
Enjoy this treat!
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