We tried this recipe: https://runningonrealfood.com/flourless-peanut-butter-banana-oatmeal-cookies/ Our modifications: first, we found that 3 medium bananas yielded about 1 ¼ cups. Second, we used ½ cup sunflower seed butter instead of peanut butter. Third, we used rolled oats (we did not have quick oats). Finally, we added ½ tsp vanilla extract, ¼ cup semi-sweet chocolate chips, and ¼ cup dried cherries and apricots (roughly chopped). Just before baking, we sprinkled each cookie with a touch of kosher salt. This recipe yielded 18 cookies. (Dec. 2020)
Cooking Adventures 