Ingredients:

  • 1.5 cups (120g) rolled oats
  • 2 medium (200g) ripe bananas
  • 0.5 tsp (3g) baking soda
  • 2 tbsp (30ml) maple syrup
  • 1 tsp (5ml) vanilla extract
  • 0.25 tsp (1.5g) sea salt
  • 0.33 cup (60g) dark chocolate chips
  • 2 tbsp (15g) ground cinnamon

Instructions:

  1. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper to prevent sticking.
  2. In a large bowl, mash the bananas with a fork until no large lumps remain.
  3. Stir in the maple syrup and vanilla extract until the mixture is velvety and uniform.
  4. Add the rolled oats, baking soda, salt, and cinnamon. Fold gently with a spatula until the oats are fully hydrated.
  5. Stir in the dark chocolate chips last to keep them from melting into the batter.
  6. Scoop 2 tablespoons of dough per cookie onto the sheet.
  7. Press them down slightly with the back of a spoon into a disc shape.
  8. Bake for 10-12 minutes until the edges are set and the tops look matte.