Ingredients:

  • 2 large overripe bananas, mashed smooth (approx. 200g)
  • 2 cups quick-cooking oats (180g)
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/2 cup dark chocolate chips (85g)
  • 1/2 cup chopped walnuts or pecans (60g)
  • 1 tbsp chia seeds or flaxseeds (6g)

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mash the bananas with a fork until they reach a velvety consistency with no large lumps.
  3. Stir in the honey, vanilla extract, cinnamon, and salt until the mixture is fully emulsified.
  4. Fold in the quick oats using a spatula, stirring until every oat is thoroughly coated in the banana mixture.
  5. Fold in the optional dark chocolate chips, chopped walnuts, and chia seeds.
  6. Scoop approximately 1 tablespoon of dough per cookie onto the baking sheet, pressing down slightly with the palm of your hand to flatten them.
  7. Bake for 12–15 minutes until the edges are set and the tops feel springy to the touch.
  8. Let the cookies cool on the pan for 5 minutes to firm up before transferring them to a wire rack.