These chewy, moreish chocolate chip cookies have no eggs, butter or flour, making them the perfect bite-sized treat for everyone to enjoy. The secret is using mashed banana to bind together oats and chocolate chunks in a super simple bake. There’s a handy ingredients list at the bottom of the page for everything you need.
Mash 2 large ripe bananas in a mixing bowl with a fork until quite smooth. Mix in 150g oats until well coated in the banana, then fold through 100g milk chocolate chips.
Use a tablespoon to scoop out 16 balls of dough. Dollop onto a large baking tray lined with baking paper, leaving a gap between each cookie as they will spread slightly when baked. Gently press down and pat the cookies into a rough round shape.
Bake at gas 5, 190°C, fan 170°C for 18 mins or until just crisp and golden. The cookies should still be slightly soft and chewy in the middle.
Allow to cool before serving. The baked cookies will keep for up to 2 days stored in an airtight container.
Calories 81 (4%), sugar 6.5g (7%), fat 2.5g (4%), saturates 1.2g (6%), salt 0.02g (0%), based on 16 servings.
Swap the milk chocolate chips for dark or white chips or any chopped chocolate of your choice, or try with raisins, dried cranberries or chopped dried apricots for a fruity twist.
You need just three ingredients to make this easy treat. Take a screenshot of the ingredients before heading to the shops.
2 large ripe bananas 150g Scottish porridge oats 100g milk chocolate chips