Ingredients

• Ingredients Scale 1x2x3x 2 very ripe bananas, mashed 1 cup oats, rolled or quick (I used GF) 1/4 cup semi-sweet chocolate chips (Enjoy Life mini chips) Optional add-ins: 1/2 teaspoon cinnamon (our favorite) 1/2 – 1 teaspoon vanilla extract 1/4 cup shredded coconut 1/4 cup chopped nuts 1/4 cup dried fruit 2 tablespoons nut butter (homemade Almond Butter)

Preparation

• Instructions Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, silicone mat, or lightly grease with oil. Mix: In a medium size bowl, mash bananas to a fairly smooth consistency (a few small chunks is ok). Add oats and mix well. Add in chocolate chips, mix again. If the mixture is really wet, add a few tablespoons of oats (see notes). Scoop: Using a 1 tablespoon measuring spoon or trigger scooper, scoop heaping scoops of mixture and place on cookie sheet. Leave in a dome shape or flatten it out a bit with your fingers to make a flatter shape. Depending on the size you scoop, you should get anywhere from 12 – 16 cookies. Bake: Place in oven, on the center rack, and bake for 15 – 20 minutes. If you make your scoops dome shaped and on the larger side, bake for 20 – 25 minutes. Remove from oven, let cool a few minutes before eating. Makes about 12 – 16 Store: Leftovers can be kept loosely covered and eat within a 1 – 2 days (if they last that long!).