Ingredients
3 ripe bananas, mashed
1/3 cup unsweetened applesauce
2 cups rolled oats
1/4 cup almond milk
1/4 cup raisins or chopped nuts
1 cup dark chocolate chunks (sugar free or low sugar)
1 teaspoon vanilla extract
1 teaspoon cinnamon
Pinch of salt
Instructions
Preheat oven to 180°C (350°F). Line a baking tray with parchment paper. In a large bowl, mash the bananas until smooth. Add applesauce and almond milk and mix well. Stir in vanilla extract, cinnamon, and salt. Add the oats and mix until fully combined. Fold in the raisins or nuts and dark chocolate chunks. Let the mixture rest for 5 minutes so the oats absorb the liquid. Scoop tablespoon-sized portions of dough onto the prepared tray. Flatten each cookie slightly with the back of a spoon. Bake for 12 to 15 minutes until the cookies are set and lightly golden on the bottom. Remove from the oven and let cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
Storage
Store in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 2 months.
Optional Additions
2 tablespoons peanut butter or almond butter
1 tablespoon chia seeds or flaxseeds
1/4 cup shredded coconut
1/4 teaspoon nutmeg
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