Ingredients
Ingredients
- 3 ripe bananas, mashed
- 1 and 1/2 cups rolled oats
- 1/3 cup chocolate chips
Instructions
- Mash Bananas: In a large mixing bowl, thoroughly mash the ripe bananas using a fork or potato masher until smooth with minimal lumps.
- Mix Ingredients: Add the rolled oats and chocolate chips to the mashed bananas. Stir all ingredients together until they are well combined into a sticky dough.
- Shape Cookies: Using your hands, form the cookie dough into round discs approximately 2 inches in diameter. Place each shaped cookie onto an ungreased cookie sheet, spacing them evenly to allow baking.
- Bake: Preheat your oven to 350°F (175°C). Bake the cookies for 12 to 14 minutes until they are set but still slightly soft in the center. They will firm up more as they cool.
- Cool and Serve: Allow the cookies to cool on the baking tray for one minute before transferring them to a wire cooling rack. Let them cool completely before enjoying this healthy treat.
Notes
- Ensure bananas are very ripe for natural sweetness and better binding.
- You can substitute chocolate chips with raisins, nuts, or seeds for variety.
- For a crunchier cookie, bake a couple of extra minutes but watch closely to avoid over-baking.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- This recipe is naturally gluten-free if you use certified gluten-free oats.
- Prep Time: 5 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
