Ingredients:

  • 2 large (220g) overripe bananas
  • 1/2 cup (125g) creamy peanut butter
  • 1 1/2 cups (135g) old-fashioned rolled oats
  • 2 tbsp (30ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) fine sea salt
  • 1/3 cup (60g) semi-sweet chocolate chips
  • 1 tbsp (10g) chia seeds

Instructions:

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, mash the bananas until smooth with no large lumps.
  3. Whisk in the peanut butter, maple syrup, vanilla extract, and salt until the mixture is glossy and fully emulsified.
  4. Stir in the ground cinnamon and rolled oats, folding until every oat is coated in the peanut butter mixture.
  5. Fold in the chocolate chips and chia seeds.
  6. Scoop rounded tablespoons of dough onto the baking sheet and gently press the tops down with your palm.
  7. Bake for 10–12 minutes until the edges are set and the cookies smell toasted.
  8. Allow the cookies to cool on the pan for 5 minutes to firm up before removing.