- 1 ripe banana (mashed)
- 1 cup oats (I use gluten-free old-fashioned oats)
- ¼ cup nut butter of choice (I like Kirkland’s organic PB)
- ½ cup puree pumpkin (I use an organic pumpkin puree)
- 1 tsp pumpkin spice
- 1/3 cup dark chocolate chips
Preheat oven to 400 and prep a cookie sheet.
In a small bowl, combine the mashed banana, nut butter, pumpkin, and pumpkin spice. Once well mixed, fold in the oats. Last, fold in the chocolate chips.
Note: since there are no eggs, this is safe to taste test at this point. I do not add sugar, but you might want to see if the banana and chocolate chips add enough “sweetness” for you and consider adding maple syrup, fiber syrup or honey, if desired.
Bake in the oven for approximately 12 minutes. Once cooked, add flaky sea salt (optional) & ENJOY!!