Dark chocolate and banana oat cookies

As the holidays approach, there’s nothing better than a night in with friends, on a cold winter evening, enjoying a meal and the smell of homemade cookies in the oven. I made these with a friend and have to give Jess full credit for her idea to add a few squares of dark chocolate on top to melt in the oven. They were so delicious. These little vegan, gluten free, sugar-free cookies – but still super sweet and satisfying! - are a great option for anyone with allergies or intolerances and are filled with superfoods that provide great health benefits:

• Ground flaxseed: It’s a great source of omega 3, dietary fibre and high-quality protein

• Hemp hearts: It’s a complete protein and also has lots of unsaturated fats

• Dark chocolate: good source of fibre, iron and antioxidants

So cozy up by the fire or with some tea and enjoy something that you can stop feeling guilty about.

Ingredients:

2 cups of rolled oats

2 large bananas, mashed

1 tbsp of ground flaxseed

2 or 3 tsp of hemp hearts

50 grams of dark chocolate, chopped

Directions:

Preheat oven to 400 F and line a pan with parchment paper. Mix all ingredients together in a large bowl, except dark chocolate. Roll dough into small balls and flatten with the back of a fork. Add chopped up dark chocolate pieces in the middle of each cookie. Bake for 15-20 minutes, serve and enjoy.