I know. I almost don’t believe it either.
In anticipation of going to a playdate where I knew there would probably be a lot of sugary treats that I wouldn’t want Jackson eating, I was wracking my brain about what I could take to share with everyone that was a little more interesting than a bowl of fruit.
And then I remembered these oatmeal banana cookies that I had made once or twice before but hadn’t revisited in quite some time.
The reasons I love this recipe so much are that 1. I don’t really have to measure things too carefully, and 2. it contains no ingredients that I am in any way uncomfortable with.
2 ripe bananas, mashed
1/3 cup nut butter (I used almond butter from TJ’s. No sugar, just almonds.)
1 1/4 cup gluten free oats (also from TJ’s)
1/3 cup shredded coconut
1/2 cup dried bing cherries, chopped (No sugar, just cherries.)
1 tsp cinnamon
1 tsp vanilla extract
Preheat your oven to 350.
Moosh all the ingredients together in a big bowl (“moosh” is a highly technical term). Make sure everything is mixed together thoroughly.
Spoon onto a cookie sheet lined with parchment paper. I ended up with 15 cookies, but mine are definitely on the bigger side.
Bake for 15-17 minutes. And you’re done.