Ingredients
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1 large ripe banana
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1/2 cup apple butter or applesauce
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1/4 cup canola oil
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1/4 cup maple syrup or honey
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1/2 cup smooth peanut butter
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1 large egg
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1 tsp vanilla extract
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1 cup all-purpose flour
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1 cup regular or old-fashioned rolled oats
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1/4 cup ground flaxseed
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1/2 tsp baking soda
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1/2 ground cinnamon
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1/2 tsp salt
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1/3 cup raisins or dried cranberries
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1/3 cup regular or mini chocolate chips
Steps
1
Preheat oven to 350°F. Line 2 large baking sheets with parchment. In a large bowl, mash the banana with a fork. Stir in the apple butter, oil, maple syrup, peanut butter, egg, and vanilla until combined.
2
To bowl, add the flour, oats, flaxseed, baking soda, cinnamon, and salt. Mix to combine. Fold in the raisins and chocolate chips. Let dough sit 5–10 min., so oats can absorb liquid.
3
Scoop dough, about 2 tbsp per cookie, onto prepared baking sheets. Using the back of a spoon, flatten each cookie slightly. Bake 10–12 min., until cookies are set. Let cool on baking sheets 10 min. Transfer to wire racks and let cool completely. Store in an airtight container for up to 5 days.
Tips
Add sunflower seeds, pumpkin seeds, sesame seeds, or chopped nuts for extra crunch!
