1 tbsp coconut based buttery spread (could swap for other vegan buttery spread)
4 tbsp sunflower seed butter
1 ripe banana, mashed (about 90 grams)
1 tsp vanilla (or 1/2 tsp vanilla bean powder)
1 1/2 tbsp pure maple syrup
1/2 of a dark chocolate bar, chopped ( or 28 grams Lily’s stevia sweetened chocolate chips)
Preheat oven to 350. In a microwave safe bowl, heat sunflower seed butter for 30 seconds to soften it. In same bowl, mash banana, add vanilla, maple syrup, and coconut spread. Mix until evenly combined.
In a separate bowl, combine dry ingredients (except chocolate). Fold wet into dry ingredients and mix until mostly combined. Mix in chocolate and make sure it is equally distributed throughout the dough.
Using a tablespoon, scoop dough into 15 equally sized balls and place on a parchment paper lined baking sheet. Bake for 10 minutes. Cool on a wire rack and dig in!