Great for a Snack or Breakfast! Protein Rich
3 medium bananas (or 2 large ones)
¼ cup almond or sunflower butter
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp allspice or cloves
1 1/4 cups gluten-free oats (Though oats themselves are technically gluten-free, they are often processed in factories along with wheat, rye, and barley, increasing the risk of cross-contamination. Celiacs and folks with severe gluten allergies should confirm that the brand of oats you use is labeled gluten-free.)
1/3 cup dairy-free chocolate chips (optional)
1/3 cup raisins
2 Tbsp ground flax seeds
2 Tbsp chia seeds
2 Tbsp hemp seeds
1/4 cup sunflower (or pumpkin) seeds
Preheat the oven to 375 degrees F. Grease a cookie sheet or 12-cup muffin tin with a little coconut oil or Earth Balance.
Place the bananas in a medium bowl and mash until smooth.
Add the almond butter and spices and stir vigorously to thoroughly incorporate.
Fold in remaining ingredients and stir until completely mixed.
Make tablespoon-size balls out of the mixture and drop them onto the prepared baking sheet or fill muffin cups halfway. You can also spread the dough into a 9”x9”x2” pan and cut into bars when cool.
Bake cookies or muffins or bars for 17 minutes. Remove from the oven and let sit for 5 to 10 minutes before transferring to a baking rack to cool completely.
Makes about 12 cookies.