Makes 12-16 cookies 
adjust servings:

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  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Line 2-3 baking trays with non-stick parchment paper.
  2. In a large bowl, mash the bananas with a fork until smooth.
  3. Stir in the oats and chocolate chips.
  4. Use a tablespoon to scoop out 16 balls of dough and place onto the prepared baking trays, leaving space in between as the cookies will spread slightly.
  5. Gently press down and pat the cookies into a rough round shape. Allow to chill in the fridge for 10 minutes.
  6. Bake for 15-18 minutes or until crisp and golden. Allow to cool before serving

Nutrition Facts

Per serving: 86kcals, 2.9g fat (1.5g saturated), 13.8g carbs (4.9g sugars), 1.7g protein, 1.8g fibre, 0.001g sodium

Biscuits & cookiesGluten-freeDairy-freePicnicSnacksSweet thingsDiabetic-friendlyLow-fatSpecial OccasionsKidsFree-from treatsAfternoon teaBakingFruit dessertsMake it HealthyVegetarian

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