- 2 cups rolled oats gluten free, if needed
- 2 large bananas mashed
- 1/4 cup strawberries chopped
- 1/2 cup almond butter can sub for any nut or seed butter of choice
- 1/4 cup chocolate chips of choice
Preheat the oven to 175C/350F. Line a large tray with parchment paper or prepare a Silpat cookie sheet. Set aside.
In a large mixing bowl, combine all your ingredients, except for your chocolate chips, and mix well. Fold through your chocolate chips.
Form 16 small balls of dough and place each one on the lined tray/cookie sheet. Press each ball into a cookie shape. Bake for 12-15 minutes, or until golden on the edges.
Remove from the oven and allow cooling on
Nutrition:Serving: 1cookieCalories: 98kcalCarbohydrates: 12gProtein: 3gFat: 5gSodium: 1mgPotassium: 159mgFiber: 2gVitamin A: 11IUVitamin C: 3mgCalcium: 33mgIron: 1mgNET CARBS: 10gthe tray/sheet before transferring to a wire rack to cool completely.