- 2 cups gluten free oats I used Bob's Red Mill
- 2 bananas
- ½ cup gluten-free chocolate chips I used Enjoy Life mini chips
- ¼ cashew butter or peanut butter
- ½ cup unsweetened shredded coconut
- pinch of salt
Preheat oven to 350 °.
Mix all ingredient in a large bowl. Mixture will be sticky.
Line a cookie sheet with parchment paper or spray with cooking spray.
Use a melon baller to scoop out equal sized portions of the dough.
Use the bottom of a glass to flatten out each cookie.
Cook for about 10-12 min. They will get brown on the bottom so watch closely.
Let cool and serve or store in an airtight container for 3-4 days.
Calories: 66kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 3mg | Potassium: 70mg | Fiber: 1g | Sugar: 3g | Vitamin A: 15IU | Vitamin C: 0.8mg | Calcium: 9mg | Iron: 0.4mg