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.

Ingredients

• 2 Large, Ripe  Bananas
• 1 Cup of Quick Oats
• 3/4 cup Chocolate Chips (use vegan chocolate chips to make vegan)

How to:

1. Preheat oven to 350 degrees
2. Mash bananas
3. Mix in oats until completely mixed in.
4. Stir in chocolate chips.
5. Spoon them on to a cookie sheet and bake  for 15 minutes.