Ingredients
2 cups (180g) quick oats
½ tsp cinnamon
¼ tsp salt
½ cup (125g) natural peanut butter (no sugar added)
½ tsp vanilla extract
1½ cups mashed bananas (2 large ripe bananas)
¼ cup (45g) chocolate chips
Instructions
Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
In a large bowl, combine mashed bananas, peanut butter, and vanilla extract. Stir until smooth.
Incorporate quick oats, cinnamon, and salt into the wet mixture. Stir until well combined.
Fold in chocolate chips using a spatula until evenly distributed.
Use a cookie scoop to drop 2 tablespoon portions onto the baking sheet. Flatten slightly with a spoon.
Bake for 14-17 minutes, until edges are lightly browned. Cool on the sheet.
Notes
Use old-fashioned oats for a denser texture
Can substitute almond extract for vanilla
Use dairy-free chocolate chips if needed
Store cooled cookies in an airtight container at room temperature for 3 days or refrigerate for up to 1 week
- Prep Time: 10
- Cook Time: 15
- Category: Dessert Ideas
- Method: Baking
- Cuisine: American
- Diet: Vegetarian