2 ripe bananas
1/3 cup natural peanut butter
2 Tablespoons almond milk (or milk of choice)
1 teaspoon vanilla extract
2 Tablespoons honey
1 large egg
2 1/2 cups quick-cooking rolled oats
1/4 cup whole wheat flour (I used spelt)
1 teaspoon cinnamon
1/2 cup chocolate chips (optional)
Preheat the oven to 350 degrees.
Unpeel the bananas and mash them with a fork until a smooth puree forms. Wh
Whisk in the peanut butter, milk, vanilla, honey and egg. (I used a fork for this too.)
Stir the remaining ingredients in with a spoon until well combined. Add chocolates chips last, if using.
Drop 1-inch balls of dough onto cookie sheets. (If you want them flat, flatten with a fork. I made some flat and left some like balls.)
Bake 13-15 minutes or until pale golden brown. Cool for 5 minutes.