Ingredients:

  • 2 large ripe bananas (200g)
  • 1.5 cups rolled oats (140g)
  • 1 tsp ground cinnamon (5g)
  • 1 tsp vanilla extract (5ml)
  • 0.5 cup fresh raspberries (65g)
  • 0.25 cup chopped walnuts (30g)
  • 1 tbsp maple syrup (15ml)

Instructions:

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, mash the bananas with a fork until smooth with very few lumps.
  3. Stir in the vanilla extract, cinnamon, and maple syrup.
  4. Gradually fold in the rolled oats, stirring until the mixture forms a thick, heavy paste.
  5. Gently fold in the fresh raspberries and chopped walnuts, being careful not to crush the berries.
  6. Scoop 1 tablespoon of dough per cookie onto the baking sheet and press down slightly with your palm.
  7. Bake for 12–15 minutes until edges are light mahogany and centers are set. Cool on the pan for 5 minutes.