Ingredients
2 medium ripe bananas, mashed
2 1/2 cups old-fashioned oat flakes
1 cup of peanut butter
Half a cup of walnuts, chopped
⅓ cup of honey
1 teaspoon vanilla extract
Half a teaspoon of ground cinnamon
A quarter of a teaspoon of salt
1 cup of fresh or frozen berries
How to prepare
Prepare the oven at 163 C, line 2 large trays with parchment paper. Leave it aside.
Put all the ingredients in a large bowl and mix with a rubber or wooden spoon until they are combined.
Lay out batches of dough (about a quarter cup each) on oven trays. 6 cookies per tray as their size is large. The cookies will not expand in the oven so press them slightly gently to create a flat shape.
Bake the cookies for 18 – 21 minutes or until their edges are slightly browned.
Take them out of the oven and allow them to cool down before transferring them to the cooling rack to cool completely.
The cookies will stay fresh in an airtight container at room temperature for over a week.
And they can be frozen in the freezer for more than 3 months. However, they should be thawed overnight in the refrigerator and then put at room temperature before serving
