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2 cups rolled oats
1 1/4 cups mashed overripe banana
1/2 cup nut butter (peanut, sunflower or almond)
2 tablespoons maple syrup
1/2 cup fresh raspberries
1/4 cup white chocolate chips
Preheat oven to 350º F.
Line a baking sheet with parchment paper.
In a medium bowl, mix oats, banana, nut butter and maple syrup until combined.
Carefully fold in raspberries and white chocolate chips.
Using a 1/4 cup measuring cup, scoop out portions of dough and shape into cookie shapes.
Top with extra raspberries and chocolate chips if desired.
Bake 10 to 12 minutes.
Remove from oven and let cool completely.
Store covered in refrigerator.
