Ingredients

2 cups roasted, unsalted almonds

1 cup canola oil

3/4 cup light brown sugar

2 large eggs

1 tsp vanilla extract

1 small ripe banana, mashed

2 cups rolled oats

1 10oz bag 60% bittersweet chocolate chips

Preparation

  1. Preheat oven to 350 degrees. Place almonds in food processor and grind finely; set aside.

  2. Using an electric mixer cream together canola oil, brown sugar, eggs and vanilla in a bowl. Add banana, oats and ground almonds to bowl. Beat again until well blended.

  3. Toss in chocolate chips and beat again briefly to combine.

  4. Drop rounded tablespoonfuls on to a slipat on a baking sheet. Bake for 12-15 minutes.

** 200 calories per cookie