• 1 ripe banana, mashed
• ¾ cup Unsweetened Almond Breeze Almond Milk
• ¼ cup almond butter
• ½ cup maple syrup
• 1 tsp ground cinnamon
• 1 ½ cups rolled oats
• 1 tsp vanilla extract

1. Preheat oven to 180°C. Grease and line two baking trays with baking paper.
2. Whisk butter and sugar together until pale and creamy.
3. Add Almond Breeze and vanilla extract to the mixture, then fold in flour until a dough forms.
4. Press dough into a ball and cover with cling wrap. Refrigerate for 30 minutes
   Once set, divide the dough into two even portions and roll out each portion onto a sheet of non-stick baking paper.
5. Using an 8cm cookie cutter, cut 20 cookies from the dough and place each one onto the baking tray.
6. Bake cookies for 15 minutes, then set out to cool.
7. Bring around a cup of water to a simmer in a small saucepan. Break chocolate and place into a heatproof bowl over the saucepan, making sure the water doesn’t touch the bottom of the bowl.
8. Spread melted chocolate onto each cookie and add a marshmallow on top
   Refrigerate for 10 minutes until chocolate has set.
9. Once set, use icing pens to decorate.

Refrigerate for 15 minutes, until set and enjoy!