Ingredients
2 medium very ripe bananas
1/4 cup Choc Zero syrup, maple syrup, or honey
1/2 teaspoon sea salt
1 teaspoon baking powder
3/4 cup peanut butter (or almond butter)
1 1/2 cups old-fashioned rolled oats
1/4 cup dark chocolate chips
1/4 cup unsweetened shredded coconut
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mash the bananas: In a large bowl, mash the bananas with a fork until smooth.
- Mix the base: Add your choice of syrup (Choc Zero, maple, or honey), sea salt, baking powder, and peanut butter to the mashed bananas. Stir well until fully combined.
- Add the dry ingredients: Fold in the rolled oats, then add the chocolate chips and shredded coconut. Mix until evenly distributed.
- Form the cookies: Using a tablespoon, scoop about 1.5 tablespoons of dough for each cookie and place on the prepared baking sheet. Leave about 1 inch between cookies.
- Bake: Place in the oven and bake for 18 minutes, or until the bottoms are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack or serving.
Notes
- Ripe bananas: The riper, the better. Overripe bananas add natural sweetness and moisture.
- Nut butter: Use any natural peanut or almond butter without added sugar or hydrogenated oils.
- Chocolate: Adjust chocolate chips according to preference. You can also add chopped nuts for extra texture.
- Sweetness: If you prefer sweeter cookies, slightly increase the syrup or honey.
- Vegan option: Make sure your syrup or chocolate chips are vegan-friendly to keep the recipe fully plant-based.