If your about to toss away some extra ripe bananas you have sitting on your kitchen counter, I suggest putting them to good use and baking these extra sweet cookies!

Ingredients: (yields 20 cookies)

- 2 cups Bobs Red Mill Whole Wheat Flour

- 1 tsp baking powder

- 1/2 tsp cornstarch

- 1/4 tsp baking soda

- 1/4 tsp ground cinnamon

- 1/2 cup Coconut Oil (melted)

- 1/2 cup brown sugar (packed)

- 1/2 cup almond butter (I use Justin's natural almond butter)

- 1 egg

- 1/2 cup mashed banana

- 1 tsp vanilla extract

Optional: 1/3 cup dark chocolate chips

Instructions: 

1. Preheat oven to 350F and grease a baking sheet with non-stick cooking spray.

2. In a medium bowl, whisk together the flour, baking powder, cornstarch, salt, baking soda and cinnamon until well combined.

3. In a separate medium bowl, mix together the coconut oil and brown sugar until fully mixed. Then, add in the peanut butter, egg, banana, and vanilla and continue mixing until combined.

4. Next, fold in the dry ingredients into the bowl of wet ingredients and mix together. 

5. Add in the dark chocolate chips (optional)

6. Roll up the dough into small 1 inch circles and evenly distribute on baking sheet.

7. Bake cookies for 8-10 minutes or until edges are slightly golden.

8. Cool for 5 minutes and then enjoy!

Nutrition Facts: (1 cookie)

Calories: 157

Protein: 3g

Carbohydrates: 17g

Fiber: 2.3g

Sugar: 6.7g

Fat: 9.4g