✤4 cups (384g) rolled oats, ground a bit
✤4 very ripe bananas, mashed (~393g)
✤1/2 cup (128g) almond butter
✤1/2 cup (168g) honey
✤1/2 tsp cinnamon
✤ Pinch of salt
✤1/2 tsp almond extract
✤2/3 cup (~107g) dried cranberries
✤4 tbsp (60g) white chocolate chips
❖Preheat oven to 350°F (177°C). Line 2 sheet pans with parchment or silicone.
❖In a large bowl, mix together all ingredients except white chocolate chips until thoroughly combined; be careful not to over-mix! Chill dough in fridge at least 1 hour, up to overnight.
❖When ready, drop 16 even-sized balls (~2 tbsp each) across both sheet pans. Use your hands to flatten the mounds into a cookie shape; dough does not spread in oven.
❖Bake 15-20 min or until centers are set and edges are light brown, one sheet pan at a time.
❖Heat the chocolate chips in microwave in 30-sec increments until melted. Drizzle over tops of cookies.
❖Store in an airtight container up to 3 days.
