These three ingredient banana oat cookies are made using simply banana, oats and peanut butter. They're great for when you want to use up black bananas, or simply need a sweet treat!
Two large sized black bananasthe bananas pictured weren't the ones I used - black bananas didn't make for a nice photo!. It's important to use black bananas are they are sweeter than just-ripe bananas.
Two generous tablespoons of peanut butterpalm oil free if you can
30gchocolate chipsthese can be vegan chocolate chips
A 12-capacity muffin trayI use two 6-capacity trays (this keeps your cookies in a circular shape)
Preheat your oven to 200 °C
In a large bowl mash up the peeled black bananas with a fork until it forms a paste.
Add the two spoons of peanut butter and mix well with the fork to combine.
Add in your oats a little bit at a time, mixing well until it’s all combined. If your bananas are on the small side you may not need to use all of the oats.
Add in your salt and chocolate chips, and mix well.
Spoon a little bit of the mixture into each muffin hole (to around 1cm depth) until all 12 holes are filled.
Place in the oven for 5-10 minutes until gently browned on top.
Remove from the oven and leave to cool before eating, or transferring to a tub in the fridge for storage for up to three days (not that they will last that long!).