Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the overripe banana in a mixing bowl until smooth.
- Combine the nut butter with the mashed banana until fully mixed.
- Stir in the oats until they are evenly distributed.
- Fold in the chocolate chips gently, being careful not to over-mix.
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes until lightly golden around the edges.
- Cool on the baking sheet for about 5 minutes before transferring to a wire rack.
- Enjoy the cookies, either alone or paired with almond milk.
Nutrition
Notes
Store cookies in an airtight container at room temperature for up to a week. For longer storage, refrigerate for up to 2 weeks, or freeze for 3 months.
