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.

Enjoy!