| Dry | ||
|---|---|---|
| 1 | c | oats |
| 2⁄3 | c | whole wheat pastry flour |
| 1⁄2 | c | unsweetened shredded coconut |
| 1 | tbsp | flaxseed (finely ground) |
| 1⁄4 | tsp | baking soda |
| 1⁄4 | tsp | cinnamon |
| pinch | sea salt | |
| Wet | ||
| 2 | very ripe bananas (mashed) | |
| 1⁄4 | c | Stonyfield Organic Plain Greek Nonfat Yogurt |
| 1⁄4 | c | pure maple syrup |
| 1⁄3 | c | raisins (or dried cranberries, or chocolate chips) |
| 1⁄2 | tsp | vanilla extract |
Preheat oven to 350°.
In a large bowl, mix together dry ingredients. In a separate bowl, mix wet ingredients, and then slowly add wet to dry, stirring gently until mostly uniform (there will probably still be some banana chunks, it’s fine!).
Spoon batter onto a cooking-sprayed or nonstick cookie sheet (or two, depending how large or small you want the cookies).
Bake about 14 minutes until lightly browned.
