Banana, Tahini & Chocolate Muffin Cookies

I love a cookie but they are always so sweet so for this recipe I have used some over ripe bananas and 1 tbsp maple syrup to sweeten them.  They are a 6 ingredient cookie so simple to make and you can easily swap the tahini for a nut butter of your choice and add nuts or dried fruit instead of the chocolate.  They were a great hit with my boys and would make a nutritious homemade afterschool snack, also delicious with a cold glass of mylk.

Makes 12 Cookies

Ingredients

3 over ripe bananas

1 3/4 cups GF oats

1/4 cup tahini

1 bar 85% chocolate, cut into small chunks (90g)  I use Green & Blacks because it is vegan but you could use a 70% 

1 tsp  cinnamon

1/2 tsp bicarbonate of soda

1 tbsp maple syrup

Pinch of sea salt

Method

Set oven to 175c

Mash the bananas and add the tahini or nut butter

In a large bowl mix together the dry ingredients, oats, cinnamon, bicarb and pinch of salt

Add the maple syrup to the bananas then fold the wet mixture into the dry adding in the chocolate chips

Leave to stand for 10mins then using a ice cream scoop divide the mixture into 12 and place on a baking sheet lined with baking parchment

Bake for 15mins or until golden brown. 

Remove from the oven and leave to stand for 8minutes then tranfer to a wire rack until cooled completely