These cookies are packed with magnesium from almond butter and dark chocolate, making them a healthy alternative to regular choco-chip cookies.
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Preheat the oven to 180°C, gas mark 4. Line a baking tray with baking paper and set aside.
Peel the bananas and place them in a bowl. Using a fork, mash the bananas then add in the almond butter and egg, and mix until smooth. Stir in the coconut sugar and vanilla extract. In a separate bowl, mix the rolled oats, almond flour, bicarbonate of soda and sea salt. Gradually add the dry ingredients to the banana mixture, stirring until well combined. Fold the almonds into the dough along with the chocolate chips.
Using an ice cream scoop, scoop spoonfuls of dough onto the prepared baking sheet, spacing them approx. 5cm apart. Flatten them slightly with the back of a spoon. Bake for 10-12 minutes, or until the edges are lightly golden. They may look slightly soft but will firm up as they cool.
Allow the cookies to cool for 5 minutes before transferring them to a rack to cool completely. Store for up to 3 days.