Ingredients:

  • 2 large overripe bananas (225g)
  • 1.5 cups quick-cooking or rolled oats (135g)
  • 1/3 cup semi-sweet dark chocolate chips (60g)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Note: Using a silicone mat also works well if you have one.
  2. Peel 2 large overripe bananas (225g) and place them in your bowl.
  3. Mash the bananas vigorously with a fork until a smooth, liquid, pudding like consistency is achieved.
  4. Pour in 1.5 cups (135g) of oats. Fold the mixture together with a spoon.
  5. Continue stirring until every oat flake is thoroughly coated and a heavy paste forms.
  6. Gently fold in 1/3 cup (60g) of semi sweet dark chocolate chips until evenly distributed.
  7. Scoop rounded tablespoons of dough onto the sheet. You should get exactly 12 cookies.
  8. Flatten each mound into a 1/2 inch thick disc. Note: They will not change shape while cooking.
  9. Bake for 10 minutes until the edges feel firm and the bottoms are mahogany brown.
  10. Remove from oven and let sit on the pan for 2 minutes to set before moving to a rack.