Ingredients:

  • 2 large overripe bananas (approx. 200g), mashed
  • 2 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1.5 cups quick-cooking oats
  • 0.5 tsp baking powder
  • 0.5 tsp ground cinnamon
  • 0.25 tsp sea salt
  • 1/3 cup dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, use a fork to mash the bananas until they reach a velvety, liquid-like consistency with only a few small lumps.
  3. Stir in the maple syrup and vanilla extract until fully combined.
  4. Fold in the oats, baking powder, cinnamon, and salt. Stir gently until no dry streaks remain.
  5. Fold in the dark chocolate chips to ensure they are evenly distributed throughout the dough.
  6. Scoop approximately 2 tablespoons of dough per cookie onto a parchment-lined baking sheet.
  7. Gently press the tops down with the back of a spoon, as these cookies will not spread during baking.
  8. Bake for 10–12 minutes until the edges are set and the cookies feel firm to a light touch.