1 1/2 cup quick cooking oats (choose certified gluten-free oats if baking gluten-free)
1/2 stick or 3 tbsp. unsalted butter
3 tbsp. raw honey
1 tbsp. maple syrup, optional
2 medium oranges, zested and juiced
¼ tsp. sea salt
In a large mixing bowl, mash bananas with a fork until no longer lumpy. Melt butter in a saucepan over low-medium heat. Remove melted butter from heat. Add honey, orange zest, and juice, salt and mix well. Transfer this mixture into banana. Stir in oatmeal, mixing with spatula until well combined. Let cookie dough rest for 15 minutes. Then drop spoonfuls of dough onto a parchment lined baking sheet. Gently flatten tops of cookies with a spoon.
Bake in a preheated oven for 12-15 minutes, until bottoms of cookies are lightly browned. Cool on baking sheets for 2
to 3 minutes before moving to wire racks to cool completely.
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