RECIPE



*Makes 9 - 10 cookies


INGREDIENTS:


❀ 2 bananas (medium, ripe)

❀ 1 egg

❀ 1/2 cup all-natural peanut butter (smooth and runny)*

❀ 1/3 cup pure maple syrup

❀ 2 cups certified gluten-free oats (divided)

❀ 1/3 cup dried cranberries

❀ 1/3 cup chopped chocolate (I used a chocolate bar. You can sub chocolate chips)

❀ Flaky salt


DIRECTIONS:


  1. Preheat the oven to 350° (175°C) and line a baking sheet with parchment paper.
  2. Add half of the oats to a blender and blend until it resembles flour.
  3. In a large bowl, mash the bananas until mostly smooth. Some pieces of banana are okay!
  4. Mix in the egg, peanut butter, and maple syrup until smooth. Then, stir in the oat flour until well combined.
  5. Lastly, mix in the remaining oats, cranberries, and chocolate.
  6. Using a cookie scooper or a spoon, scoop about two heaping tablespoons of the batter for each cookie onto the baking sheet. Use the back of a spoon or the scooper to flatten (they will be sticky, but that's okay).
  7. Bake for 12 to 14 minutes or until slightly browned.  Remove from the oven and sprinkle the flaky salt onto each cookie. Cool for 10 to 15 minutes before eating.


Enjoy!


NOTES:

*You can substitute almond butter or cashew butter for the peanut butter.