I originally posted this recipe in 2015 and I’m still making these cookies on a biweekly basis. They really hit the spot when I’m super hungry and craving something sweet, but don’t want to cheat on my DF, GF diet. Also, a ton of processed sugar just makes me feel sh!t, honestly. So finding healthy alternatives for my favorite desserts is major.

I also love saving a few cookies for the next morning when I need some quick fuel on the go–they store awesome in a tupperware container on your countertop.

I hope you guys enjoy this recipe as much as I do!

Ingredients:

• 2 Mashed bananas
• 1/2 cup Crunchy peanut butter
• 2/3 cup Unsweetened apple sauce
• 1 1/4 cup Gluten free oats
• 1/2 tsp Vanilla extract
• 1/2 tsp Salt
• 1 tsp Cinnamon
• Optional: 1/4 cup Dairy free, soy free, gluten free mega chocolate chunks

Directions:

• Preheat oven to 350.
• Mix bananas, almond butter, apple sauce, cinnamon, vanilla, salt, and nutmeg.
• Add in oats, optional chocolate chunks. Mix.
• Use ice-cream scoop to measure out amount to put on parchment paper.
• Bake for 20-22 minutes.

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