Ingredients:

  • 2 large overripe bananas, mashed
  • 2 cups rolled oats
  • 1/4 cup melted coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp baking soda
  • 1/4 tsp fine sea salt
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup chopped walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mash the bananas until no large lumps remain.
  3. Whisk in the melted coconut oil, maple syrup, and vanilla extract until the mixture is emulsified and smooth.
  4. Stir in the cinnamon, baking soda, and salt.
  5. Fold in the rolled oats using a spatula until every oat is coated, then fold in the chocolate chips and nuts.
  6. Allow the dough to rest for 5 minutes to let the oats hydrate.
  7. Scoop rounded tablespoons of dough onto the prepared sheet, spacing them 2 inches apart, and press down slightly with the back of a spoon to flatten into discs.
  8. Bake for 12–15 minutes until the edges are golden brown and the centers feel set.
  9. Let the cookies cool on the pan for 5 minutes before transferring to a wire rack.