Ingredients:

  • 2 large overripe bananas (approx. 225g)
  • 1.5 cups old-fashioned rolled oats (approx. 135g)
  • 0.33 cup semi-sweet chocolate chips (approx. 60g)

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large mixing bowl, peel and mash the overripe bananas thoroughly with a fork until they reach a thick, liquid syrup consistency with minimal lumps.
  2. Add the rolled oats and chocolate chips to the banana puree. Stir well until oats are fully coated and let the mixture sit for 2-3 minutes to allow for starch hydration.
  3. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet. Gently press down into cookie shapes. Bake for 12–15 minutes until firm and golden on the bottom. Cool on the pan for 5 minutes.