Ingredients:
3 Ripe Bananas, mashed.
2 tbs Honey
1 Egg
2 tsp Vanilla Extract
2 ½ cup Rolled Oats
¼ tsp Salt
1 tsp Ground Cinnamon
1 cup Dried Cherries
1 cup Chocolate Chips (plus some more melted for drizzling over)
1 cup Crushed Peanuts or Cashews
Directions:
Preheat oven to 350°F.
Place one cup of the rolled oats into a food processor and process until it is the consistency of flour.
In a large bowl, mix the mashed bananas, honey, egg, vanilla, and cinnamon. Gradually add in the rolled oat flour and regular rolled oats into the wet mixture.
Once combined, add in the dried cherries and chocolate chips to the dough and mix until they are evenly throughout.
Line baking sheet with parchment paper or if not available spray the baking sheet with baking spray.
Roll the dough into 1 ½” balls and place them onto the baking sheet about an inch apart. Press with a spoon to flatten enough for toppings to have a small divot to sit in.
Bake for 15 minutes. Place the baking sheet on a cooling rack and allow the cookies to rest for a minute before removing from the baking sheet.
Once removed from baking sheet let them cool completely on a cooling rack.
Once cooled, drizzle with melted chocolate and sprinkle with the crushed nuts. Allow to cool prior to serving. (Note: when drizzling the chocolate and sprinkling the nuts I place the cookies on to a paper towel for easy clean up.)
For storage, place them in an air-tight container in the refrigerator. They can be stored for up to a week.
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