Gluten free banana oat cookies

These cookies are the ultimate breakfast or snack. Thanks to the oats, they're rich in fibre, iron, magnesium, and zinc. I like making a batch (or two) on Sundays, so we're set for the week. Use this as a base recipe that you can change up with different additions, like the ones I share below.

Ingredients

3 ripe organic bananas

2 cups organic gluten free and sprouted rolled oats

1 tablespoon organic gluten free cinnamon

1/4 - 1/2 cup organic goji berries, dates, white mulberries, or (my favourite) black mulberries, optional

Directions

Preheat oven to 350 F.

Line a cookie sheet with certified unbleached and chlorine-free parchment paper.

Place the bananas in a medium bowl and mash well with a fork.

Stir in the oats and cinnamon.

Add goji berries, dates, mulberries, or options of your choice.

Scoop out 1 heaping tablespoon each of batter and place on cookie sheet.

Flatten each cookie slightly to make discs.

Place the tray in the oven and bake for 15 - 20 minutes, until brown.

Cool completely before enjoying.

Notes/Tips

The cookies will stay crispy if stored in an open container in the pantry. They will soften slightly if stored in a sealed container in the fridge.

Add what you love! Some ideas include; organic vegan cacao nibs, organic vegan cacao powder, organic shredded coconut (without sulfites), organic gluten free vanilla powder, or non GMO gluten free ginger powder.

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