3 INGREDIENT CHEWY OATMEAL COOKIES
1/2 cup (116 g) mashed very ripe bananas approximately 1 1/2 bananas
3 tbsp (48 g) unsweetened natural almond butter
1 cup (88 g) quick oats or rolled oats
INSTRUCTIONS
*Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or silicone baking mat.
*In a large bowl add mashed bananas and almond butter. Whisk until they are thoroughly combined. Add in oats. Stir until the oats are evenly mixed and fully coated. Your cookie dough should look more like a thick wet batter rather than traditional cookie dough.
*Use a 1.5 tbsp cookie scoop to scoop out cookie dough. Release cookie dough onto the prepared baking sheet, spacing the dough balls about 1.5 inches apart. Use the palm of your hand or the back of a metal spoon to press down on each cookie dough ball so that it forms a thick round disk. Smooth the sides of the cookie disks if desired. The cookies will not spread during baking so you want to shape the cookies to how you want the final product to be.
*Bake cookies for about 10 minutes or until set. When cookies are done, they should not stick to the pan. Let cookies cool completely before removing them from the baking sheet with a cookie spatula.
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