Sprouted Oat Banana Chocolate Chip Performance Cookies
Unlike traditional chocolate chip cookies, these easy-to-make cookies use sprouted oats as their base. Though you can substitute for regular oats, sprouted oats (simply regular oats that have been begun to germinate) are an excellent choice as they have an increased bioavailability of nutrients and are easier to digest compared to regular oats.
These cookies make the absolute best snack or breakfast on the go! Though to be enjoyed by everyone, these are especially beneficial for athletes. Sprouted oats and bananas provide a great source of complex carbohydrates to supply the body with the energy it needs before exercise, tahini provides a rich source of manganese (which is important for bone health), and collagen’s high amino acid content supports the body’s protein needs during and after exercise.
Yields 6 Servings | Total Time 45 Minutes
Ingredients
2 cups sprouted oats (I love the brand One Degree!)
3 spotted bananas - mashed
1/2 cup tahini
1/3 cup chopped cacao paste, dark chocolate chunks or chips, or cacao nibs
Optional: 1/4 cup collagen
Optional: 1 1/2 tsp ashwagandha
1 tsp vanilla
1/4 tsp sea salt
Preparation
Preheat your oven to 350F and line a baking sheet with parchment paper.
In a large bowl, mash your bananas and then add in the tahini and vanilla. Mix to combine.
Add in the remaining ingredients and mix to combine.
Form 12 cookies and place on the baking sheet. Your cookies will not change shape at all while baking so form into your desired shapes.
Bake for 12-14 minutes or until the bottoms and slightly browned. Let cool for 15 minutes before serving.
Store extras in the fridge for up to one week or the freezer for six months.
