- 1 cup Splendor Garden Organic, Gluten Free Quick Rolled Oats
- 1 large overripe banana
- 1/2 cup chocolate chips (optional, see Other Add-in Ideas)
Preheat oven to 350°F. Line a baking sheet with silicone baking mat or parchment paper.
In a large bowl, mash bananas almost in liquid form and add the oats. Mix with a fork until it becomes evenly mixed. If you plan on using add-ins like chocolate chips, mix them into the cookie batter now.
Make 8 round balls out of the cookie batter. Place onto baking sheet, spacing about 2 inches apart. Gently press down on each ball to flatten. Cookies will not spread much during baking, so keep that in mind when shaping and flattening your balls of batter.
Bake for about 15 minutes or until cookies are lightly brown and set. Let cookies cool before eating. Store uneaten cookies in the fridge and last up to 3 days.
Other Add-in Ideas:
- Dried Cranberries