Ingredients

The following ingredients have 4 Servings
  • 3 ripe bananas (mashed)
  • 1 Tbsp vanilla or water (water works fine if your diet doesn't allow vanilla extract)
  • 3/4 cup sunflower seed butter
  • 3 Tbsp honey (agave, pure maple syrup, or brown rice syrup)
  • 2 cups gluten-free old fashioned oats
  • 1/2 cup quick-cooking gluten-free oats (quinoa may be substituted)
  • 1 Tbsp ground flax seed
  • 1 tsp baking powder
  • 1/2 cup brown rice flour (or any gluten-free flour)
  • 1/4 cup mini semi-sweet chocolate chips (I used allergy-friendly)
  • 1/4 cup chopped macadamia nuts or sunflower seeds
  • 1/4 cup dried cherries or other dried fruit (cut into a size you prefer)

Instruction

  • Preheat oven to 350. Line a baking sheet with parchment paper or silicone liners.
  • In a large mixing bowl add bananas, vanilla, sunflower seed butter, and sweetener. Mix well.
  • Add in all the other ingredients and stir together until combined.
  • Place heaping tablespoons, or use a cookie scoop for larger cookies, on the prepared baking sheet. Slightly flatten cookies and bake for 11-12 minutes for smaller cookies, and 14-15 minutes for larger cookies.
  • Halfway through the baking time use a large tined fork and flatten a little more if desired.
  • Cool on wire racks.