Ingredients
2 cup (180 grams) quick oats
½ tsp ground cinnamon
¼ tsp salt
½ cup (125 grams) creamy peanut butter
½ tsp vanilla extract
2 large ripe bananas mashed (about 1 ½ cups)
¼ cup (45 grams) chocolate chips
Instructions
- Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, combine all the ingredients, stirring until everything is well mixed.
- Drop 2 tablespoon scoops of the mixture onto the prepared baking sheet. Flatten them slightly to form the shape of a cookie.
- Bake for 14-17 minutes, or until the edges start to brown. Once done, remove from the oven and let them cool.
Notes
- To store: Keep cookies in an airtight container in the refrigerator for up to one week.
- To freeze: Flash-freeze the cookies and store them in a freezer-safe bag for up to 3 months.
- Reheat: Warm cookies in the microwave for 10-15 seconds to enjoy them soft and warm.
- For sweeter cookies, add maple syrup or honey to taste.
- For larger cookies, use ¼ cup scoops and adjust the baking time by adding extra minutes until edges brown.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegan
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg