Preheat oven to 350°F (175°C). Line a baking tray with parchment paper.
Mash the banana in a bowl until smooth.
Add oats, dates, chocolate chips, peanut butter, cinnamon, and salt. Mix until well combined.
Scoop spoonfuls of the mixture onto the tray and flatten slightly.
Bake for 12-15 minutes until golden on the edges.
Cool on a wire rack for 10 minutes before enjoying.
Gluten: Contains gluten if using regular oats. ✅ Use certified gluten-free oats to make it gluten-free. Nuts: Optional peanut butter adds nuts. ✅ Omit or replace with a seed butter (like sunflower seed butter) for a nut-free version. Dairy: Chocolate chips may contain dairy. ✅ Use dairy-free or vegan chocolate chips to keep it dairy-free. Eggs: 🥚 Egg-free! – No eggs used in this recipe. Soy: Some chocolate chips may contain soy lecithin. ✅ Check labels for soy-free chocolate if sensitive.
Nuts | |
---|---|
Gluten | |
Dairy | |
Eggs | |
Peanuts | |
Celery | |
Mustard |
Sesame | |
---|---|
Fish | |
Crustaceans | |
Molluscs | |
Soya | |
Sulphites | |
Lupin |
Milk |
---|
November 20, 2024
Nice...!!!
Ingredients
Ingredients (Makes ~12 cookies):
1 ripe banana (mashed)
1 cup rolled oats
½ cup chopped dates (pitted)
¼ cup dark chocolate chips or chunks
1 tbsp peanut butter (optional, for richness)
½ tsp cinnamon (optional)
Pinch of salt