Ingredients:
2 ripe bananas
1 1/2 cups rolled oats
1/2 cup unsweetened applesauce
1/4 cup almond butter, or your preferred nut butter
1/4 cup unsweetened shredded coconut
1/4 cup raisins or dried cranberries
1/4 cup chopped nuts (almonds, walnuts, or pecans)
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
Optional: 1/4 cup dark chocolate chips or cacao nibs for extra indulgence
Instructions:
Preheat Oven: Line a baking sheet with parchment paper and preheat your oven to 350°F (175°C).
Mash Bananas: In a large bowl, mash the ripe bananas with a fork until smooth.
Mix Wet Ingredients: Add the unsweetened applesauce, almond butter, and vanilla extract to the mashed bananas. Stir until well combined.
Combine Dry Ingredients: In a separate bowl, mix the rolled oats, unsweetened shredded coconut, raisins or dried cranberries, chopped nuts, ground cinnamon, and salt.
blend Wet and Dry Ingredients: Slowly include the dry ingredients into the banana mixture, swirling to blend thoroughly.
Add the cacao nibs or dark chocolate chips, if using.
Scoop and Shape Cookies: Using a spoon or cookie scoop, drop spoon fuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Using the back of the spoon, gently flatten each cookie.
Bake: Bake in the preheated oven for 15-20 minutes, or until the cookies are golden brown and set.
Allow the cookies to rest on the baking sheet for a few minutes after taking them out of the oven. After that, transfer them to a wire rack to cool completely.