4 ripe bananas
2 tablespoons almond or peanut butter
2 cups oatmeal - gluten free rolled oats
1 cup dark chocolate chips - dairy free
1/4 cup raw sunflower seeds
1/2 cup sliced almonds
1/4 cup flaxseed whole
1/4 cup raw pumpkin seeds
1 tsp vanilla
1 tsp salt
1 tablespoon maple syrup or honey (optional)
Makes 36 cookies
Preheat oven to 350 F.
Mash the bananas in a bowl until smooth.
Add remaining ingredients, mix until combined.
Drop by rounded tablespoon onto parchment covered baking sheet. The cookies will not spread or change shape during baking, so you may want to make them flatter or keep them as a haystack style.
Bake 13 - 15 minutes or until firm and slightly browned.
Let cool before storing in fridge or freezer.