When my cooking club’s theme last month was “eggless” I decided to make Eggless Banana Chocolate Chip Muffins, but I had two very ripe bananas left over and I was dying to try these cookies that I have seen all over pinterest. They are very good, but I would suggest adding some cinnamon and a pinch of sea salt to them. Additionally they are best when eaten within 24 hours after making them or else they get dry and chewy.
- 2 Large, Ripe Bananas
- 1 Cup of Quick Oats
- 3/4 cup Chocolate Chips (use vegan chocolate chips to make vegan)
- Preheat oven to 350 degrees
- Mash bananas
- Mix in oats until completely mixed in.
- Stir in chocolate chips.
- Spoon them on to a cookie sheet and bake for 15 minutes.