Ingredients

• 1 cup Quick Cooking Rolled Oats
• 1 large, overripe Banana (about ½ cup)

• ½ cup Chocolate Chips, chopped Nuts or dried Fruit
• ¼ tsp Vanilla Extract
• Pinch of salt
• Up to 2 Tbsp Maple Syrup

Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or silicone baking mat and set aside.
2. In a large bowl, mash banana to a smooth, liquid consistency.
3. Add oats and mix with a spoon or spatula until fully combined. If you are using any optional additions, add them in this step.
4. Divide dough into 8 equal pieces and roll into balls.
5. Place balls 2 inches apart on prepared baking sheet and gently press down into a disc that is roughly 2 inches in diameter. The cookies will not spread during baking, so keep that in mind when you shape and flatten the dough.
6. Bake for about 15 minutes, until the cookies are a very light brown and set. The bottoms will brown and come off the baking sheet easily when done.
7. Cool completely before eating.
8. Cookies can be stored in an airtight container at room temperature or in the fridge for up to 4 days.