Oatmeal Cookies

3-4 large mashed ripe bananas and/or plantains

1 Tbs vanilla extract or vanilla powder

3/4 cup natural nut butter (peanut, almond, cashew, etc.)

3 Tbs plant based milk (soy, oat, etc.)

2 cups rolled oats

1/2 cup whole wheat flour (or oat, cassava, gluten-free flour)

1 tsp baking powder

1 tsp cinnamon

1/2 tsp cardamom

Optional add-ins:

1/2 cup non-dairy dark chocolate chips

1/2 cup raisins

1/2 cup chopped dates or figs

1/2 cup pecans, walnuts or other nuts, chopped

Preheat the over to 350 degrees. Line baking sheets with parchment paper.

In a large bowl, mash the bananas/plantains and mix in the vanilla, nut butter, and plant based milk until a creamy consistency is achieved.

In a medium bowl, whisk the oats, flour, baking powder and spices together.

Add the dry ingredients into the wet ingredients and stir until well combined and the batter is slightly sticky (if needed, add a bit more milk or flour to achieve the right consistency). Fold in the optional add-ins.

Place rounded, heaping 1/4 cup sized balls of the batter onto the lined baking sheets. Bake for 15 to 20 minutes, or until the cookies are slightly browned on top.

Amazing to eat warm right from the oven! In order to keep fresh, store in the fridge or freezer. Wonderful for hiking snacks or nutritious desserts!