Ingredients
– 2 large ripe bananas
– 1¾ cups quick oats
– ½ cup semi-sweet or dark chocolate chips
Instructions
1-First Step: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
2-Second Step: In a mixing bowl, mash 2 ripe bananas thoroughly until smooth to create the natural base for your cookies.
3-Third Step: Add 1¾ cups quick oats and mix well, then fold in ½ cup chocolate chips.
4-Using a spoon, drop cookie batter onto the prepared baking sheet in evenly sized mounds. Bake the cookies for 15-20 minutes until golden, then let them cool for a few minutes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍫 Use dark chocolate chips for a vegan-friendly option.
🥄 Add a teaspoon of vanilla extract or a tablespoon of peanut butter to boost flavor and protein.
❄️ Store dough in the fridge for up to 2 days and baked cookies at room temperature for 2 days or in the fridge for up to 5 days. Both freeze well for up to 2 months.
- Prep Time: 10 minutes
- Baking Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free, Dairy-Free, Egg-Free
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 5 grams
- Sodium: 0 mg
- Fat: 3 grams
- Saturated Fat: 1.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 2 grams
- Protein: 2 grams
- Cholesterol: 0 mg