Healthy Peanut Butter Banana Oatmeal Cookies

2 servings

⅕ cuppeanut butter, see note

⅕ cupmashed ripe banana, about 1 small banana

⅕ cupmaple syrup(can sub with 1/2 cup date paste)

⅕ teaspoonvanilla extract

⅕ cuprolled oats, gluten-free if needed

⅕ teaspoonbaking soda

⅕ teaspoonsea salt

⅕ cupdairy free chocolate chips(can sub with dark chocolate chips or cacao nibs for an ultra healthy version)

⅕ cupchopped pecans, omit and use more chocolate chips for nut free

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Preheat oven to 350°F/ 180°C
Mix the peanut butter, banana, maple syrup and vanilla extract in a bowl until combined, I used a whisk. It's okay if there are some banana chunks.
Add the oats, baking soda and salt to the bowl and mix well with a spoon.
Fold in the chocolate chips and pecans.
You can put the mixture in the fridge to firm up a bit while you clean up if you want it to be a touch easier to scoop.
Using a spoon or small ice cream scooper, drop balls of dough on parchment lined cookie sheets. These retain shape and don't spread much.
Bake 17-20 minutes or until brown on edges. Cookies will harden a bit more as they cool.