![z31[1]](https://simplywholebydevi.com/wp-content/uploads/2018/06/z311-100x100.jpg)
A healthier version of a cookie that can be for breakfast but I find even better for a snack or an alternative to dessert.
| Angela Liddon |
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 1 cup mashed ripe banana 2 large or 3 small
- 2 cups rolled oats use certified gluten free if necessary
- 3 Tbs ground flax seed
- 1 tsp cinnamon
- 1/8 tsp salt
- 8 tsp jam use unsweetened preserves
- peanut butter or almond butter for serving
Ingredients
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Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper.
- In a food processor, add the oats and pulse until a coarse meal forms.
- In a large bowl, mash the banana. Stir in the rest of the ingredients, except the jam and nut butter. The mixture will be very wet and dense.
- With a retractable small ice cream scoop or a spoon, scoop the dough into 12 mounds. The cookies do not need to be spaced far apart on the baking sheet as they don't spread out. Press your thumb (or small spoon) into the center of each cookie to create a well. Fill each well with 1 heaping tsp of jam.
- Bake cookies at 350F for 10-12 minutes, until the cookies are slightly firm, but soft and doughy in the middle. Transfer cookies to a cooling rack for 10 minutes or so.
- Serve cookies with your favorite nut butter drizzled on top.
- To make cookies nut free, swap it out with sunflower seed butter instead.