Soft, chewy and naturally sweet. These easy cookies are great for using up ripe bananas. They’re rich with cocoa, full of oats, and studded with melty chocolate chips. Perfect for lunchboxes, late-night snacks, or something sweet with your tea.
Ingredients (makes around 12-15 cookies)
- 3 ripe bananas (about 300g, peeled)
- 120g peanut butter (smooth or crunchy your preference)
- 140g rolled oats
- 25g cocoa powder (unsweetened)
- 15g chia seeds (around 1 tbsp)
- 30g milk (2 tbsp – dairy or plant-based)
- 80g chocolate chips
- 1 tsp baking powder (optional, for lighter texture)
- Dash of Vanilla Extract (optional)
- Pinch of salt
Method
- Preheat your oven – Set to 180°C (160°C fan) and line a tray with parchment.
- Mash the bananas – In a large bowl, mash until mostly smooth.
- Mix in wet ingredients – Add peanut butter and milk, stir until well combined. (also add the vanilla essence if you are adding).
- Add the dry ingredients – Mix in oats, cocoa powder, chia seeds, baking powder, and salt. The mixture should be thick but sticky.
- Stir through chocolate chips – Fold until evenly distributed.
- Shape and bake – Drop heaped tablespoons of mixture onto your tray. Flatten slightly with the back of the spoon. This should make roughly 12 – 15 cookies.
- Bake – Bake for 12–15 minutes, depending on how soft and chewy you want them – less time for more chewiness.
- Cool – Let cool on a wire rack. They’ll firm up as they cool but stay soft in the middle.