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!

Enjoy!

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!