Banana energy cookies

DAIRY-FREE • GLUTEN-FREE • NIGHTSHADE-FREE • NUT-FREE • SOY-FREE • VEGAN Makes 8 cookies Cooking tip: The cookie dough may be on the wetter side if you use larger bananas. If the dough is too wet, add more oats ⅛ cup at a time until a crumbly dough forms. Per Serving (2 cookies): Calories: 197; Total Fat: 3g; Saturated Fat: 0g; Protein: 7g; Total Carbohydrates: 37g; Fiber: 6g; Sugar: 6g; Cholesterol: 0mg

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step 2

In a large bowl, combine the oats and mashed banana. Mix with a wooden spoon until the oats are thoroughly coated and a crumbly dough forms. Add any mix-ins and stir to combine.

Step 3

Scoop out spoonfuls of dough and use your fingers to press the dough together to form eight 1½-inch cookies. Place the dough balls 2 inches apart on the baking sheet and press slightly to flatten.

Step 4

Bake the cookies for 20 minutes, or until lightly browned. Set aside to cool.

Step 5

Store the cooled cookies in a storage container.

Step 6

Store in the refrigerator for up to 5 days. To freeze, store in a freezer bag for up to 3 months.