Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a cookie sheet with parchment paper.
- Mash the ripe bananas in a bowl until mostly smooth.
- Stir in the nut butter until well combined.
- Add oatmeal, chocolate chips, and baking soda. Mix until a thick dough forms.
- Scoop mounds of dough onto the prepared cookie sheet and gently flatten into thick rounds.
- Bake 12–15 minutes, until set and lightly golden at the edges.
- Cool on the pan for 10 minutes, then transfer if desired.
Nutrition
Video
Notes
- Use very ripe bananas for the sweetest cookies.
- Swap peanut butter with almond butter or cashew butter.
- Quick oats work, but the texture will be softer.
- For extra sweetness, add 1–2 tablespoons maple syrup or honey.
- Don’t overbake—these firm up as they cool.