Three ingredients, vegan and gluten-free, makes 24 cookies
Breakfast, Dessert, Snack
AuthorCarolina Jantac, MS, RD, LD
2cupsof rolled oats
½cupof Once Again Maple Almond Butter
½cupof chopped almonds
Mash bananas with a fork until a homogeneous puree form. You will find that a hand mixer on a low setting is helpful.
Add Once Again Maple Almond Butter and beat on low setting, or vigorously mix by hand. Lastly add in oats and chopped almonds, and blend mixture until all ingredients are incorporated.
Using a spoon or cookie scoop, place dollops onto a greased baking sheet, and then sprinkle extra chopped almonds on top of each.
Place cookies in an oven preheated to 350 degrees Fahrenheit for twenty minutes. Edges will appear slightly browned when cookies are ready. Remove from oven and let them cool. Store any leftovers in an airtight container in refrigerator for up to three days.
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