Recipe of the week

These cookies are gluten and sugar free so they are great for people with diabetes. INGREDIENTS: 2 very ripe large bananas 1 cup of oats (look for gluten-free oats if possible)

2 small tbsp of unsweetened cacao

Optional mix-ins of your choice (dark chocolate chips, cacao nibs, chopped nuts, raisins, coconut flakes, flax seed, vanilla, diced raspberries, dried cranberries, etc.) DIRECTIONS: 1. Preheat your oven to 350 degrees and line a baking sheet with non-stick foil or parchment paper.

2. Mash 2 ripe bananas in a bowl, and then mix in up to 2 tbsp of unsweetened cacao powder and 1 cup of oats until a cookie dough-like batter is formed (the amount of oats you need depends on the size of your bananas, so start with 3/4 of a cup and add more as needed). The mixture will seem dry at first, but after a few minutes of mixing with a spoon it will turn into a nice consistency.

3. Fold in any mix-ins you plan on adding to the batter

4. Place about 15 clumps of your cookie dough mixture evenly on your baking sheet. Flatten and mould them with your hands to form “cookie” shapes (these cookies will not flatten or change shape with baking).

5. Bake at 350 degrees for 10-15 minutes.

6. Enjoy!! Like most cookies, these are best when served warm, right out of the oven, but you can also store them in a tupperware container or zip lock bag for later.