Step 1

Preheat the oven to 350.

Step 2

Combine oats, flour and cinnamon in a medium bowl.

Step 3

In a small bowl, mash the banana and add the peanut butter, honey and vanilla. Stir well to combine.

Step 4

Add the wet ingredients to the dry ingredients and mix until just combined. Stir in the raisins.

Step 5

Drop cookie dough on a parchment paper or silpat-lined baking sheet to make 12 even cookies. Use your fingers (it’s easier if you wet them first) to shape each one into a cookie shape - these do not spread out while baking.

Step 6

Bake at 350 for 16-20 minutes, until golden brown and done.

Step 7

Store in an airtight container in the pantry for 2-3 days, in the fridge for up to 5 days or freeze for up to 3 months.