⅓cupvegan mini chocolate chipsOR chopped dark chocolate/cacao nibs
Optional
½teaspoonvanilla extract
pinchsea salt
Instructions
Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper. In a medium bowl mash bananas until mostly smooth.
Next, add oats and mix until well incorporated.
Gently fold in chocolate chips into the banana-oat mixture.
Using about 1 + ½ tablespoons of dough, shape it into a cookie with your hands. Arrange on a cookie sheet and bake for 13 to 15 minutes. Allow to cool, then enjoy!
Notes
Storage. Store leftover cookies in an airtight container in the refrigerator for 3-4 days. You can also freeze them for up to 2 months. Thaw overnight in the refrigerator before enjoying.
Use ripe bananas. The riper the bananas, the sweeter and more flavorful your cookies will be. Overripe bananas with brown spots are ideal for this recipe as they mash easily and provide natural sweetness.
Flatten the cookies. Since these cookies don't spread much during baking, flatten them slightly with your hands before baking to achieve your desired thickness.
Experiment with mix-ins. Feel free to customize your cookies by adding in extras like shredded coconut, dried fruit, or seeds for added texture and flavor.