Ingredients:

  • 2 large (200g) over-ripe bananas, mashed
  • 1.5 cups (150g) old-fashioned rolled oats
  • 0.5 cup (65g) whole wheat flour
  • 1 tsp (5g) ground cinnamon
  • 0.5 tsp (3g) baking soda
  • 0.25 tsp (1.5g) fine sea salt
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (28g) coconut oil, melted

Instructions:

  1. In a large bowl, mash the bananas until no large lumps remain and the mixture is a smooth, thick paste.
  2. Stir in the melted coconut oil, maple syrup, and vanilla extract until the mixture is velvety and well-combined.
  3. Add the ground cinnamon, baking soda, and fine sea salt to the wet mixture and stir briefly.
  4. Fold in the rolled oats and whole wheat flour. Mix only until the flour streaks disappear to avoid over-mixing.
  5. Preheat oven to 350°F (175°C). Scoop approximately 2 tablespoons of dough per cookie onto a parchment-lined baking sheet and press down slightly with your palm to the desired thickness.
  6. Bake for 12 minutes or until the edges are deep golden brown and the centers feel set to a light touch.