Step 1

Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or a silicone baking mat.

Step 2

Add banana, coconut butter and maple syrup to a large mixing bowl. Mix with a spatula until the ingredients are completely and evenly combined and uniform in color.

Step 3

Add in oats. Mix and stir with your spatula until the oats are all evenly and fully coated in the banana mixture.

Step 4

Using a 1 tbsp cookie scoop, pack 1 tbsp of oat mixture into your cookie scoop. Release onto your prepared baking sheet. The mixture will be a little loose and not fully hold together. Repeat with remaining mixture, spacing the cookie mixture about 2 inches apart.

Step 5

Use the back of a metal spoon or your fingers to flatten and shape the cookies until they become 1/8 inch thick rounds. See photo in post for reference. Make sure to not make the cookies any thicker than 1/8 inch because if the cookies are thicker, they will not crisp up and will remain soft.

Step 6

Bake the cookies for about 16-18 minutes or until the edges are a medium brown and the surface is lightly browned. The longer you bake the cookies, the crispier they will be so I like to bake mine as long as possible and only remove them earlier if the edges get too dark.

Step 7

Remove cookies from oven but don't attempt to move them from the baking sheet until they are fully cooled and set. The cookies will be soft when they come out of the oven but when they finish cooling, they should firm up and be crispy. Once the cookies are fully cooled you should be able to easily peel them off the parchment paper or silicone baking mat.