Ingredients (makes ~10 cookies)

2 ripe bananas, mashed

1 cup rolled oats

¼ cup chocolate chips

⅓ cup unsweetened coconut flakes

1 tsp vanilla extract

½ tsp cinnamon

¼ tsp sea salt

1 tbsp nut butter

1-2 tsp maple syrup

⅛ tsp espresso powder (optional but SO good with!)

Method

1. ⁠Preheat oven to 350°F

2. In a mixing bowl, mash the bananas until smooth.

3. Add oats, vanilla, cinnamon, salt, nut butter, maple syrup, and espresso powder.

4. Fold in the chocolate chips.

5. Let the batter rest for 5 minutes (oats absorb moisture → better texture).

6. Scoop 1–2 tbsp piles onto a baking sheet.

7. Flatten slightly with wet fingers (they won’t spread).

8. Bake 12–15 minutes until edges are golden.

9. Cool 5–10 minutes so they firm up.