• Preheat oven to 180°C (350°F). Line a cookie sheet with parchment paper. Lightly oil the paper if needed to prevent the cookies from sticking to the paper. Set aside.
• Mash the ripe banana on a flat surface, measure exactly the amount called by the recipe, and transfer to a mixing bowl.
• Stir in peanut butter and instant-rolled oats until it forms a sticky cookie batter. Adjust the sweetness with stevia drops if needed, especially if the bananas are not ripe enough.
• You can now choose to add any of the add-ons you like following the recipe ideas suggested above or add nothing and cook the cookies with these 3 ingredients.
• Form 8 cookie dough balls.
• Place each cookie dough ball onto the prepared cookie sheet. Flatten the cookies with your hand palm. Leave 1 thumb of space between cookies even if they won't expand during baking it makes it easier to remove them from the tray later.
• Bake for 10-15 minutes or until golden brown on the sides.
• Cool on a cookie rack for 20 minutes or until it reaches room temperature. The sweetness and flavor increase when the cookies are cool. If not sweet enough, after baking, drizzle some melted vegan dark chocolate on top!

Storage

• Store at room temperature for 3 days in a cookie jar or ziplock bags.
• Can be frozen and defrost the day before.