Vegan (with vegan chocolate chips)
Gluten-free (with gf oats)
*Makes about 2 dozen small cookies
3 ripe bananas
1/2 cup peanut butter
2 cups rolled oats
2/3 cup chocolate chips
1 tsp. vanilla
2 Tbsp. maple syrup
3 Tbsp. canola oil (or other flavorless oil)
1 tsp. baking powder
1/4 tsp. cinnamon
1/2 tsp. salt
Preheat oven to 350 degrees.
Mash bananas in a bowl. Add peanut butter, oil, syrup, and vanilla.
In a separate bowl, add the dry ingredients: oats, chocolate chips, baking powder, cinnamon, and salt. Stir to combine.
Add the dry ingredients to the wet, and stir until thoroughly combined.
Spray a cookie sheet with olive oil spray or lay down parchment paper. Place cookies by the spoonful about an inch apart on the pan.
Bake for 15 minutes (more or less depending on your oven and size of cookies. I take them out when the tops are lightly browned.)
Let cool completely before storing in an airtight container.