Adapted from buttercreamfanatic.com
large very ripe banana, mashed
cup natural peanut butter, or other nut or seed butter (I used crunchy, but creamy is ok too)
cup whole rolled oats (If you are sensitive to gluten, make sure you use a certified GF variety)
Optional: ⅓ cup add-ins of choice (dark chocolate chips; dried fruit (chopped into bite-sized pieces); nuts (coarsely chopped); etc)
Preheat the oven to 350. Coat a cookie sheet with nonstick spray, or cover with parchment or a nonstick silipat. In a food processor combine all the main ingredients (no add-ins yet). Pulse until the oats are broken into small pieces, the banana is no longer visible, and the whole thing has formed a thick paste. If you are using any add-ins, transfer the dough to a mixing bowl and add your mix-in of choice. Use a fork to gently fold into the batter until evenly distributed. Roll into 2-inch balls and evenly space on cookie sheet. Press down gently to flatten balls slightly. Bake for 15 minutes. Makes 1 dozen cookies.Store in an airtight container for up to five days, or freeze for up to three months.