3 large, very ripe bananas, peeled
1/2 c creamy all-natural peanut butter
1 tsbp coconut oil
1 tsp vanilla extract
2 1/2 cups gluten-free oats
1 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp sea salt
3/4 cup chocolate chips
1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat baking mat and set aside.
2. In a large bowl, mash the ripe bananas with a fork. Stir in the peanut butter, coconut oil, and vanilla extract. Mix until smooth.
3. In a separate medium bowl, stir together the oats, baking powder, cinnamon, and salt. Add the dry ingredients to the wet ingredients and stir until combined. Stir in the chocolate chips.
4. Drop spoonfuls of dough onto prepared baking sheet. Bake for 12-14 minutes or until cookies are set. Let cool on baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.