Ingredients:

3 ripe bananas, mashed

1 tablespoon vanilla

1/2-1 cup natural chunky peanut butter (depending on how much peanut buttery goodness you want)

4 tablespoons maple syrup

2 cups rolled oats

1/2 cup whole wheat flour

1 teaspoon baking powder

1/2 teaspoon salt (note: if you are using salted peanut butter, you may not need any salt, do a taste test with the batter)

½ cup semi-sweet chocolate chips

3 ripe bananas, mashed 1 tablespoon vanilla 1/2 -1 cup natural chunky peanut butter (depending on how much peanut buttery goodness you want) 4 tablespoons maple syrup 2 cup s rolled oats 1/2 cup whole wheat flour 1 teaspoon baking powder 1/2 teaspoon salt (note: if you are using salted peanut butter, you may not need any salt, do a taste test with the batter)

Directions:

Preheat oven to 350 degrees F

In a large bowl, mix bananas, vanilla, peanut butter and maple syrup into a creamy consistency (best to do with a hand mixer).

In another bowl, combine oats, flour, baking powder and salt

Add the dry ingredients to the wet ingredients and stir until they are well combined, the batter should be slightly sticky. Fold in the chocolate chips. The batter will be somewhat runny, this is ok.

Place heaping tablespoon-sized balls of the batter onto a ‘greased’ baking sheet (can also place on wax paper) and cook for 15 minutes.

Makes around 2 dozen cookies