SERVES: 20

Ingredients

• 1 cup very ripe banana, mashed well (approximately 2 bananas)
• ¼ cup honey or maple syrup
• 1 cup almond butter
• 2 cups rolled oats
• ½ cup Thompson raisins
• ½ cup dried cranberries
• ¼ teaspoon salt, or to taste

Directions

1. Preheat oven to 325° F.

2. Have two mixing bowls ready to use.

3. In one bowl mix together the bananas, honey or maple syrup and almond butter.

4. In another bowl mix together the oats, raisins, dried cranberries and salt.

5. Mix the wet ingredients into the dry ingredients.

6. Lightly oil two baking sheets to prevent cookies from sticking.

7. Scoop out about 2-3 Tablespoons worth of the mixture onto the baking sheet for each cookie. Gently press down to form cookie. The cookies will not spread or rise, so they will stay in the same shape.

8. Put the cookies in the oven for 15-20 minutes. Do not over-bake.

9. Transfer the cookies to a cooling rack. The longer they cool, the firmer they become. Store in an airtight container for up to one week.

Recipe Notes

• -Use gluten free oats (in the Grocery Department) to make this recipe gluten free friendly.
• -Add ⅓ cup chopped almonds or pecans (available in the Bulk Department!)
• -Add ¼ teaspoon ground cinnamon or cardamom (available in the Bulk Department!)