I’m always looking for ways to eat delicious things that aren’t bad for me, and mostly that is a hard feat. However, I was looking up ways to use bananas in cookies the other day and I found this recipe. No sugar! No flour! No sins! So basically, I’m practically a saint for finding and sharing this recipe with you. As always, I added and changed some things in the recipe and switched out honey for maple syrup for texture and other reasons (read: lazy and cheap) and I am very happy with the results! I mean, these are cookies that you can eat for breakfast! How much did I just improve your quality of life?
3 large, ripe bananas
2 1/2 cups rolled oats
2 tablespoons almond flour
1 cup chunky peanut butter
1 cup semisweet chocolate chips
1/4 cup maple syrup
1/2 cup unsweetened coconut
2 teaspoons cinnamon
Pinch of salt

Preheat the oven to 350 degrees F. Line a baking sheet with parchment.

In a stand-up mixer, add bananas and mix until well mashed. Add the rest of the ingredients and mix until just combined.

Scoop out the dough with a cookie scoop on the prepared baking sheet. Bake until the edges start to brown, approximately about 15 minutes. Let cool on cookie sheet. Makes about 30 cookies.

Recipe adapted from FoodNetwork.com