Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, mash the ripe bananas with a fork until they form a smooth, puree-like consistency.
- Add the peanut butter and rolled oats to the mashed banana. Stir until all ingredients are thoroughly combined and a thick dough forms.
- If using, fold in the optional sugar-free chocolate chips and vanilla extract.
- Drop rounded tablespoons of dough onto the prepared baking sheet, about 2 inches apart.
- Gently press down on each cookie with the back of a spoon to flatten them slightly, as they will not spread during baking.
- Bake for 12-15 minutes, until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use Very Ripe Bananas: The browner, the better! This is crucial for sweetness.
Nut Butter Variations: Feel free to substitute almond butter or sunflower seed butter for the peanut butter.
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Nut Butter Variations: Feel free to substitute almond butter or sunflower seed butter for the peanut butter.
Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
