Ingredients:

  • 2 large ripe bananas, mashed (approx. 200g)
  • 1/2 cup creamy peanut butter (125g)
  • 1 tsp vanilla extract (5ml)
  • 1 tbsp maple syrup (15ml)
  • 1 1/2 cups old-fashioned rolled oats (130g)
  • 1 tsp ground cinnamon (2g)
  • 1/4 tsp salt (1.5g)
  • 1/3 cup semi-sweet chocolate chips (60g)
  • 2 tbsp chia seeds (15g)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  2. In a large bowl, mash the ripe bananas until they reach a smooth, velvety consistency with very few lumps.
  3. Stir in the peanut butter, vanilla extract, and maple syrup until the mixture is fully emulsified and glossy.
  4. Add the rolled oats, cinnamon, and salt to the wet mixture and fold together with a spatula until no dry streaks of oats remain.
  5. Gently stir in the chocolate chips and chia seeds so they are evenly distributed throughout the dough.
  6. Using a cookie scoop, drop rounded tablespoons of dough onto the prepared sheet, spacing them 2 inches apart.
  7. Lightly press the tops down with the back of a spoon, as these cookies will not spread during baking.
  8. Bake for 18–22 minutes until the edges are set and the tops feel springy to the touch.
  9. Let the cookies cool on the pan for 5 minutes before transferring.