Ingredients:

  • 2 large ripe bananas (approx. 225g), mashed
  • 1.5 cups (130g) rolled oats
  • 0.5 cup (125g) creamy peanut butter (unsweetened)

Instructions:

  1. Preheat your oven to 350°F (175°C). In a medium mixing bowl, mash the bananas with a fork until they reach a smooth, liquid-like consistency with very few lumps.
  2. Stir in the peanut butter until the mixture is velvety and fully combined.
  3. Gradually fold in the rolled oats. Stir until every oat is coated and a thick, heavy dough forms. If the dough feels too wet to scoop, let it sit for 2 minutes to allow the oats to absorb the moisture.
  4. Line a baking sheet with parchment paper. Scoop about 2 tablespoons of dough per cookie onto the sheet.
  5. Use the back of a spoon or a glass to press the dough into a disc shape, as these cookies do not spread during baking.
  6. Bake for 10–12 minutes until the edges feel set and the bottoms are lightly golden.