3-ingredient oaty banana choc chip cookies

Servings: 16 people

Preparation

1. Mash and mix: 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.

Step 1 mash and mix

2. Shape: 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.

Step 2 shape

Step 3. Bake: 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.

Step 3 bake

Step 4. Serve: Allow to cool before serving. The baked cookies will keep for up to 2 days stored in an airtight container.

Step 4 Serve

Tip: 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.

Preparation

1. Mash and mix: 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.

Step 1 mash and mix

2. Shape: 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.

Step 2 shape

Step 3. Bake: 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.

Step 3 bake

Step 4. Serve: Allow to cool before serving. The baked cookies will keep for up to 2 days stored in an airtight container.

Step 4 Serve

Tip: 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.