Ingredients:

  • 2 large overripe bananas (225g)
  • 1.5 cups quick-cooking oats (130g)
  • 1 tsp vanilla extract (5ml)
  • 1 tsp ground cinnamon (2g)
  • 1/3 cup dark chocolate chips (60g)
  • 1/4 tsp salt (1.5g)

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, mash the bananas using a fork until they reach a velvety, smooth consistency with no large lumps. Stir in the vanilla extract and cinnamon until fully integrated.
  2. Fold in the oats and salt. Stir until the oats are completely hydrated and the mixture looks like a thick, cohesive dough. Gently fold in the chocolate chips until they are evenly distributed.
  3. Scoop roughly 2 tablespoons of dough per cookie onto a parchment-lined sheet. Press them down slightly with the palm of your hand to your desired thickness. Bake for 10-12 minutes until the edges are set.