Recipe Instructions:
INGREDIENTS
1 cup (100g) instant oats (gluten free if necessary and measured like this)
¾ cup (90g) whole wheat flour or gluten free* flour (measured like this)
1 tsp baking powder
1 tsp ground cinnamon
¼ tsp salt
2 tbsp (28g) coconut oil or stick-style vegan butter, melted and cooled slightly (see Notes!)
6 tbsp (95g) mashed banana (see Notes!)
1 tsp vanilla extract
½ cup (120mL) pure maple syrup
INSTRUCTIONS
In a medium bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. In a separate bowl, stir together the coconut oil or butter, mashed banana, and vanilla until thoroughly combined. Stir in the maple syrup. Add in the oat mixture, and stir until just incorporated. Let the cookie dough rest at room temperature for 15 minutes.
Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ⅜”-thick using a spatula. Bake at 325°F for 9-12 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
