Ingredients

The following ingredients have 14 Servings
  • 2 medium bananas, ripened
  • ½ cup natural, unsalted creamy peanut butter
  • 2 tablespoons pure maple syrup
  • 2 tablespoons melted coconut oil
  • 2 flax eggs (2 tablespoons golden ground flaxseed + 6 tablespoons water, whisked together, set for 15 minutes)
  • 1 teaspoon pure vanilla extract
  • 2 cups gluten free rolled oats
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ cup dried fruit, chopped to small pieces if needed
  • ½ cup nuts, finely chopped or seeds
  • 2 tablespoons each: dried fruit and nuts/seeds

Instruction

  • Preheat oven to 325°F. Line a baking sheet with parchment paper or greased foil. Set aside.
  • In a large bowl, add peeled bananas. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax eggs and vanilla. Whisk until well incorporated.
  • Add the dry ingredients: oats, baking soda and baking powder. Using a rubber spatula, fold until well mixed. Fold in fruit and nuts.
  • Using a medium cookie scoop, scoop and drop cookie dough onto the prepared baking sheet, spaced evenly apart. Optionally, press toppings into the tops of each cookie. Using a fork, flatten each cookie to desired thickness. They won’t spread much during baking.
  • Bake for 10-14 minutes. Mine took 12 minutes. Allow to cool on the baking sheet for about 10 minutes. Using a heatproof spatula, carefully lift cookies onto a cooling rack. Allow to cool completely. Enjoy! Storing instructions below.