Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the ripe bananas in a large bowl until mostly smooth.
- Stir in the nut butter until evenly combined.
- Add the rolled oats, chocolate chips, and baking soda. Mix until a thick dough forms.
- Scoop the dough onto the prepared baking sheet and gently shape each portion into a thick round cookie.
- Bake for 12–15 minutes, until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer them to a cooling rack.
Nutrition
Video
Notes
- Use very ripe bananas for the best sweetness and moisture.
- Stir natural nut butter well before measuring.
- Shape the cookies before baking because the dough does not spread much.
- Let the cookies cool on the pan before moving them; they are delicate while hot.
- Rolled oats give the best hearty texture. Quick oats will make softer cookies.
- Store airtight for up to 2 days at room temperature, 6–7 days refrigerated, or freeze for up to 2 months.