Ingredients

The following ingredients have 4 Servings
  • 2 cups gluten free rolled oats (Can sub for quinoa flakes or buckwheat flakes)
  • 3 large overripe bananas, mashed
  • 1/2 cup peanut butter (can sub for any nut or seed butter)
  • 1/4 cup chocolate chips of choice (Optional)

Instruction

  • Preheat the oven to 175C/350F. Line a large cookie sheet with parchment paper and set aside.
  • In a large mixing bowl, add all ingredients and mix very well, until fully combined. If using chocolate chips, stir them in with a spatula.
  • Lightly wet your hands and form 8 balls with the cookies. Place each ball on the lined mat, and press each ball into a cookie shape. Bake for 10-12 minutes, until slightly golden on the edges. Remove from the oven. 
  • Allow cooling on the mat for 10 minutes, before transferring to a wire rack to cool completely.