1cup (232 g)mashed bananas, approximately 2 large very ripe bananas
1 1/4cups (106 g)rolled oats
1/2cup (80 g)semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper or silicone baking mat.
Add bananas and oats to a large bowl. Stir with a spatula until evenly mixed and all oats are coated in the mashed banana mixture.
Stir in chocolate chips until evenly distributed. The dough will be very wet and loose. This is normal.
Use a 1.5 tbsp cookie scoop to scoop out cookie dough. Release cookie dough onto prepared baking sheet, spacing the dough balls about 1.5 inches apart. Use the palm of your hand to press down on each cookie dough ball so that it forms a thick round disk. You may need to shape the sides of the cookie with your hands. Cookies will not spread during baking so you want to shape the cookies to how you want the final product to be.
Bake cookies for about 16-18 minutes. Let cookies cool on baking sheet. Once cookies are cooled, remove cookies using a thin cookie spatula. Store uneaten cookies at room temperature for 1-2 days and longer in the fridge or freezer.
Notes
1 cup of mashed bananas is approximately 2 large bananas but I do recommend you weigh or measure out the bananas just to be sure because bananas can vary so much in size. This recipe works best with overripe or very ripe bananas.
Make sure to mash your bananas before using. You want to try your best to mash out most of the large lumps. I like using a whisk or potato masher.
If you prefer a less chewy oat texture, you can substitute with 1 cup of quick oats.
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.