The bowl of bananas on the countertop was on its way to being too ripe to eat and I did not fancy making banana bread. I’ve seen recipes on social media for flourless banana oatmeal cookies. I am always intrigued by recipes that remove flour from the dough. I thought this time I’ll give it a try. I was pleasantly surprised as the cookies were moist, dense and quite good. My taste tester, aka Mr S, approved. 🙂 This is a super easy recipe to make and ready to bake by the time your oven heats up.
If you’re on a cookie-baking kick, try some of my tried and tested recipes.
you will need
2 ripe bananas (where the skins are just starting to darken)
1 1/2 to 1 3/4 cups oats (more oats depending on the size of the bananas)
1 tablespoon of honey
1/4 cup peanut butter
1/4 cup mini dark chocolate chips (regular-sized chocolate chips will be too large)
method
Preheat oven to 360f (180c). In a large bowl mash bananas. Add the remaining ingredients and mix by hand. 
Scoop out dough onto a parchment-lined baking tray. Bake for 15 minutes or until golden brown. Cool on a wire rack before storing in a cookie jar.
the culinary chase’s note:
I used a 1/8 measuring cup (30ml) to place the dough on the tray. The cookies won’t spread while cooking and will retain the shape you use. Enjoy!
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