1 medium banana, mashed
3 tablespoons creamy (natural) peanut butter
1 large egg
1 3/4 cup garbanzo bean flour
1/4 cup rolled oats

1. Preheat the oven to 300 degrees F. In a small bowl, mix together the banana, peanut butter and egg; mix until completely combined. To a medium bowl, add the flour and rolled oats; mix. Add the wet ingredients to the dry ingredients and combine until the dough comes together.

2. Transfer the dough to a piece of heavily floured wax paper. Note: The dough will be sticky so flouring everything (wax paper, rolling pin and cookie cutter) is important. Roll the dough to a 1/4-inch thickness and cut out the cookies using a cookie cutter of choice; re-roll the scraps and cut out more cookies. (I used a small heart cookie cutter and ended up with 22 cookies.) Transfer the cookies to a parchment lined cookie. These cookies won’t spread so placing them close together (not touching) is okay. If you don’t want to roll the dough out, alternatively, you can scoop teaspoon of dough onto a baking sheet, flattening cookies with the ball of your palm.

3. Bake the cookies for 30-40 minutes or until golden brown. Allow the cookies to come to room temperature on a cooling rack. Cookies will be good for up to 2 weeks in an airtight container.

**I cooked them for 30 minutes at 300 degrees then transferred them to a wire rack, turned off the oven and put them back in the warmed oven overnight to fully dry out. That made them extra crispy!