I know these cookies are seen a lot of places over the internet but I still absolutely love them and I always make them for my friends. The secret is adding chocolate to elevate them. They are seriously wholesome, sugar free and oil free too!
Watch how to make it here! (Recipe starts 0:25)
*Vegan, Gluten Free, Soy Free, Nut Free (depending on plant milk choice)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings:
15-16 small cookies
Ingredients (Dry):
1 1/2 cup rolled oats
Handful dairy-free dark chocolate chips
Ingredients (Wet):
2 ripe bananas
1/3 cup natural peanut butter
1/2 tsp vanilla extract (optional)
Procedure:
1. Preheat your oven to 180C.
2. In a bowl, mash up your ripe bananas with a fork.
3. Add the peanut butter and vanilla extract to the mashed bananas.
4. Mix all the wet ingredients thoroughly.
5. Add the rolled oats to the wet ingredients and mix together.
6. Separate the mixture into small dollops and place them on a lined baking tray.
7. Use your hands to make the dollops into small round shapes.
8. Add however much chocolate you like to each cookie.
9. Place the cookies in the oven and bake for 15-18 minutes until golden brown.
10. Leave it to cool for 5-10 minutes before eating!
Notes:
1. You can substitute the peanut butter with any other nut butter
2. Ensure that the nut butter you use is all natural and unsalted.
3. If you do not have chocolate chips, use some chopped up dairy-free dark chocolate instead.
4. If you like a crispier cookie, bake it for a few more minutes
5. You can change up the chocolate with any fruits, dried fruits or nuts.
Storage:
Store in the fridge in an airtight container for up to a week. Reheat in the oven for 10 minutes before serving.
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