Ingredients:
- 2 large ripe bananas (approx. 225g)
- 1.5 cups rolled oats (135g)
- 1/3 cup dark chocolate chips (60g)
Instructions:
- Peel the bananas. Place them into your medium mixing bowl.
- Mash the fruit. Use a fork to break them down until they reach a consistency similar to thick pudding. Note: A few tiny lumps are fine, but large chunks will cause the cookies to fall apart.
- Incorporate the oats. Fold the rolled oats into the banana puree, stirring until no dry oats remain.
- Add the chocolate. Fold in the dark chocolate chips evenly throughout the mixture.
- Rest the dough. Allow the mixture to sit for 5 minutes. Note: This hydration phase is critical for the oats to absorb the banana moisture.
- Preheat and prep. Set your oven to 350°F (175°C) and line a sheet with parchment paper.
- Portion the cookies. Drop 1.5 tablespoon mounds onto the sheet, leaving 2 inches of space between them.
- Flatten the discs. Use the back of a spoon to gently press each mound until it is 1/2 inch thick. Note: These cookies do not spread on their own, so the shape you make now is the shape they will stay.
- Bake the batch. Cook for 10–12 minutes until the edges feel set and the bottoms are light mahogany.
- Cool properly. Let them sit on the hot pan for 5 minutes before moving them to a wire rack to finish. How to Make Quick and Easy Chocolate Chip Cookie Delight: The Ultimate Comfort Food! — Craving something sweet? My Quick and Easy Chocolate Chip Cookie Delight is y...Hershey Kiss Thumbprint Cookies: Classic Christmas Blossom Recipe — Hershey Kiss Thumbprint Cookies are the essential holiday dessert. This easy ...Ultimate Sourdough Discard Dessert Recipes: 5 Decadent Cookies to Try! — Wondering what to do with sourdough discard? These decadent chocolate chip co... $img_2$