- Hearty & Grounding
- Desserts
- Vegan
- Prep 10 min
- Cook 12 min
- Serves 12 cookies
No butter, no eggs and no fuss. The banana and peanut butter hold everything together, and the cookies stay soft and chewy for days.
Ingredients
- 150 g rolled oats
- 120 g smooth peanut butter
- 80 ml maple syrup
- 1 ripe banana, mashed
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- A pinch of salt
- 60 g dairy-free dark chocolate chips
Method
- Heat the oven to 175°C and line a baking tray with baking paper.
- Mix the peanut butter, maple syrup, banana and vanilla in a large bowl until smooth.
- Stir in the oats, baking powder and salt, then fold in the chocolate chips.
- Scoop 12 spoonfuls onto the tray and flatten them slightly with the back of a spoon.
- Bake for 10 to 12 minutes, until golden at the edges. They will still feel soft.
- Let them cool on the tray for 10 minutes before moving them, as they firm up as they cool.
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