3 large bananas, mashed
1/4 cup almond butter (preferably homemade)
1/4 cup peanut butter (can sub almond butter if you prefer)
1 tsp vanilla
1 tbsp coconut oil, melted
3 cups of almond meal (or however much meal is leftover from making almond milk with 2 cups of almonds)
1/4 flax seed meal
1 tsp baking powder
1/4 tsp sea salt
1 tbsp cinnamon
1/2 cup vegan chocolate chips

Preheat oven to 350F.

1. Mash the bananas in a bowl with a fork. Add all the rest of the ingredients to the bowl, up to and including the chocolate chips.

2. Stir to combine.

3. Using a tablespoon, scoop out a tablespoon sized ball of cookie dough, and place on a parchment paper lined cookie sheet. Squish the cookie down slightly with your fingers. Continue with the rest of your cookie dough, leaving only about an inch in between the cookies (they don’t spread during baking).

4. Bake for 8 minutes. Then rotate them, and bake for another 5 minutes or until browned.

5. Store cookies in the refrigerator for up to 5 days.

Enjoy!