Ingredients:

  • 2 medium very ripe bananas (about 250g), mashed
  • 1 cup creamy peanut butter (250g)
  • 1 cup all-purpose flour (120g)
  • ½ cup dark chocolate chips (optional add-in)
  • ¼ cup rolled oats (optional add-in)

Instructions:

  1. Preheat your oven to 350°F (175°C). Line two or three baking sheets with parchment paper.
  2. Place the ripe bananas in a large bowl and mash them thoroughly until they achieve a smooth, wet consistency with no large lumps remaining.
  3. Add the peanut butter to the mashed bananas. Mix vigorously using a spatula or wooden spoon until the mixture is completely smooth and uniform.
  4. Gradually mix in the all-purpose flour until the dry ingredients are just combined. Be careful not to overmix the batter once the flour is incorporated.
  5. Gently fold in any optional add-ins, such as dark chocolate chips or rolled oats.
  6. Drop rounded tablespoons of dough (about 1.5 inches wide) onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.
  7. Since the dough does not spread naturally, gently flatten each cookie ball with the back of a fork or your fingers until they reach about ½ inch thickness.
  8. Bake for 10 to 12 minutes. The edges should look set and slightly golden, but the centers will still appear soft.
  9. Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely. They firm up significantly as they cool.