Soft, chewy, and rich double chocolate banana cookies. This little treats are both gluten-free and vegan.
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, mash the ripe bananas. Add maple syrup, coconut oil, peanut butter, and cocoa powder. Whisk until creamy. Add almond flour, rolled oats, and baking powder. Use a wooden spoon or spatula to stir to combine until a slightly sticky cookie dough forms. Fold in chocolate chunks.
The dough may seem a bit wet, but should come together when scooped with a cookie scoop. Use a small cookie scoop to distribute dough on to the lined baking sheet. Slightly press down with the palm of your hand. Bake for 12-13 minutes until tops are slightly matte and firm to touch.
Allow cookies to cool on the baking sheet for 8 minutes before transferring to a wire cooling rack. Finish with a sprinkle of flaky sea salt.