If you know me at all, you know I love sweets. I’m all about simple recipes for sweet treats that I can enjoy and not feel guilty about. When I saw these Banana Oatmeal Cookies, I knew they would be perfect for the freezer in prepping for our girl to arrive. They are sweet, they are carbs to help boost milk supply for me, and I don’t feel bad about indulging because I know exactly what’s in them.
This is an adapted recipe–the original calls for raisins (which, I mean, if you could have chocolate chips instead of raisins, that’s always a good call) and walnuts, which my kiddo is allergic to. So I’ve changed just a couple of things to make these safe for him and more likely that he’ll eat them too!
Banana Oatmeal Cookies (adapted from Fixate)
1 cup dry old-fashioned rolled oats, gluten-free
2 tsp. ground cinnamon
¼ tsp. sea salt (or Himalayan salt)
2 medium ripe bananas, mashed
1/3 cup dark chocolate chips
Preheat oven to 350° F.
Lightly coat large baking sheet with spray. Set aside.
Combine oats, cinnamon, and salt in a medium bowl; mix well. Add bananas and chocolate chips; mix well.
Drop by rounded Tbsp. onto prepared baking sheet to form 16 cookies; flatten cookies with a spatula. Bake for 14 to 15 minutes or until firm.
**For my container friends, 1 cookie is 1 yellow and works as a refeed option for 80 Day Obsession!