3 medium, very mature bananas
1½ cup oat flakes
1 a handful of sunflower seeds
1 teaspoon peanut butter
drops of baker's chocolate
1 pinch of Himalayan salt
1 pinch of vanilla
½ teaspoon cinnamon
In a bowl, melt the bananas with the fork until they become a smooth mixture.
Add the oat flakes, stir well and leave for 10 'until the oats pull the liquids from the bananas. Then pour all the remaining ingredients and mix well. At this point our mixture is dense but not tight.
With the spoon we take small doses of the mixture and put them in a baking sheet paneled with baking paper. Cookies do not stretch on baking, so we put them relatively close. (This dose fills an oven plate - if small cookies are going out about 25 pieces.)
Bake in a preheated oven at 180 degrees for about 15 '.
We take them to another surface and let them cool down.
Put them in a closed container and keep them for a week in the refrigerator.