2 cups (225 g) quick oats
2 (285 g, approx. 1.25 cups) ripe bananas, mashed
1/2 cup (125 g) natural peanut butter
Optional add ons:
1 tbsp maple syrup (or 2 stevia packets or liquid stevia drops to taste)
1/2 tsp unrefined sea salt
1/2 tsp pure vanilla extract
1/4 cup (45 g) dairy-free chocolate chips or 1/4 up add-in of choice such as chopped nuts or raisins
Pre-heat oven to 350 degrees.
Mash the bananas in in a bowl with a fork until they form a paste.
Add the rest of the ingredients and mix well.
Drop spoonfuls onto a cookie sheet, shaping each spoonful into a cookie shape.
Bake for 15 minutes. They should be firm and slightly browned when done.