Ingredients

• 2 ripe bananas, mashed
• 1 cup smooth natural peanut butter
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• 2 cups old-fashioned rolled oats (gluten-free)
• 1/2 cup banana chips
• 1/2 cup unsweetened shredded coconut
• 1/2 tsp coconut extract

Preparation

Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Set it aside.
In a large bowl, mix together the bananas, peanut butter, maple syrup, and vanilla extract. Stir in the remaining ingredients. Scoop the cookies onto the baking sheet and using a fork, press them down slightly. Bake the cookies until they have firmed up and are lightly golden, 13 to 15 minutes. Allow them to cool for at least 5 minutes before serving.
Serve immediately or store in the refrigerator for up to 3 days.