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Gathered
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
Small disher scoop — petite cookies, truffles, melon balls
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Mash the banana with a fork in a large bowl. Add the peanut butter, sweetener, vanilla, and stir to combine. Add the oats, crushed brown rice cakes, cinnamon, baking soda, and stir to incorporate. Preheat oven to 350 degrees F Line a baking sheet with a Silpat Non-Stick Baking Mat, parchment, or spray with cooking spray. Form heaping 2-tablespoon mounds of cookie dough on a cookie sheet and press down with the back of a spoon to flatten. Top each cookie with a few chocolate chips (push them into the dough) Bake for about 15 minutes, or until edges have set and tops turn golden brown. Keep cookies in airtight container or freeze.