Prep time 20 mins
Cook time 20 mins
Total time 40 mins

Makes 30 gluten-free & vegan cookies

Ingredients

• 4 mashed bananas
• 3 tbsp maple syrup
• 3 tbsp coconut nectar
• 4 tbsp fresh nut butter (almond butter is healthiest!)
• 4 tbsp raw cacao or carob powder (or unsweetened cocoa)
• 4 cups rolled oats

Instructions

1. Preheat the oven to 355ºF.
2. Mash the bananas in a large bowl.
3. Combine maple syrup and coconut nectar in a small bowl. You can omit this step entirely if you don’t want to use any sugar/sweetener. Adding stevia is another great option.
4. Add syrup mix, almond butter, and cacao to mashed bananas and stir.
5. Add the rolled oats and stir until well combined.
6. Scoop dough in rounded tablespoons onto baking sheet lined with parchment. Press down on the mounds to slightly flatten.
7. Bake about 15-20 minutes until golden brown.
8. Remove and let set for about 5 minutes in the pan. Then transfer the cookies to a cooling rack until they are cool.

Recipe adapted from simpleveganblog.com