Ingredients:

  • 2 large ripe bananas, mashed (approx. 1 cup)
  • 2 cups (180g) Old Fashioned Rolled Oats
  • 1/4 cup (64g) Creamy Almond Butter or Peanut Butter
  • 2 tbsp (30ml) Pure Maple Syrup
  • 1 tsp Pure Vanilla Extract
  • 1/2 cup (60g) Chopped Walnuts
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Sea Salt
  • 1/2 tsp Baking Powder

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper or a silicone mat.
  2. Toast the chopped walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant, then set aside to cool slightly.
  3. In a large mixing bowl, mash the bananas with a fork or potato masher until smooth with minimal lumps.
  4. Stir the nut butter, vanilla extract, and maple syrup into the mashed bananas until the mixture is well-combined and creamy.
  5. Fold in the rolled oats, ground cinnamon, sea salt, and baking powder. Mix until the oats are thoroughly hydrated.
  6. Gently fold the toasted walnuts into the cookie dough.
  7. Using a 1.5 tablespoon cookie scoop, place mounds of dough onto the prepared baking sheet. Flatten each mound slightly with the back of a spoon as these cookies do not spread.
  8. Bake for 12–15 minutes until the edges are firm and the bottoms are lightly golden brown.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to set completely.