banana, peanut butter + oat cookies

This is the ultimate easy cookie recipe and a great way to use up any spotty bananas. Great with a cuppa or as an on-the-go-snack and best of all they’re so quick and simple to make.

1 1/4 cups mashed ripe banana (290g, peel removed or 2 medium bananas)
1/2 cup peanut butter
1 tbsp rice malt syrup of preferred sweetener (optional)
2 cups oats
1/8 tsp salt
Chocolate chunks (optional)

Preheat oven to 180 degrees C. Mash banana and combine with peanut butter, oats and rice malt syrup. On a lined baking tray divide mixture into 16 heaped tablespoons. Flatten and form into a cookie shape. Top with chocolate and bake for 12-15 minutes or until golden. Store in the fridge for up to 5 days.