Name: Banana Chocolate Oatmeal Cookie Mounds
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 3 large or 4 small ripe bananas, peeled (about 12 ounces without peels); 1 cup semi-sweet chocolate chips; 3 cups old-fashioned rolled oats (not quick cooking or steel cut); 1/3 cup nut butter (I use cashew or almond butter); 1 teaspoon ground cinnamon; 1/4 teaspoon salt

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Recipe

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Banana Chocolate Oatmeal Cookie Mounds

Yield: 32 cookie mounds 1x

Prep: 15 minutesCook: 15 minutesTotal: 30 minutes

These Banana Chocolate Oatmeal Mounds are a simple two-bite sized treat, made with only 5-ingredients and no flour, eggs, or oil. Use up ripe bananas and satisfy your chocolate craving with this make-ahead friendly snack!

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Ingredients

3 large or 4 small ripe bananas, peeled (about 12 ounces without peels)
1 cup semi-sweet chocolate chips
3 cups old-fashioned rolled oats (not quick cooking or steel cut)
1/3 cup nut butter (I use cashew or almond butter)
1 teaspoon ground cinnamon
1/4 teaspoon salt

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Instructions

Prep: Preheat the oven to 350F. Add bananas (3 large or 4 small, about 12 ounces) to a large mixing bowl and use a fork to mash the them well. Melt chocolate chips (1 cup) in a small microwave safe bowl by microwaving in 15-30 second spurts and stirring after every 30 seconds. Stir until smooth and completely melted.
Mix: Add the melted chocolate and all remaining ingredients to the mashed bananas: oats (3 cups), nut butter (1/3 cup), cinnamon (1 teaspoon) and salt (1/4 teaspoon). Mix everything well – the mixture should be wet and scoopable, similar to cookie dough.
Scoop: Use a cookie scoop or spoon to place circular mounds about 1.5 inches wide on a baking sheet lined with parchment paper or a silicone baking mat. The mounds will not spread or flatten and can be placed about 1 inch apart on the cookie sheet. The batter should make about 32 mounds placed in 4 rows of 8 on the cookie sheet.
Bake & store: Bake for 15-17 minutes. Let the mounds cool for 5 minutes before transferring to a cooling rack. Store in a sealed container on the counter for up to 7 days. I prefer to enjoy these the day after baking with coffee or as an after dinner snack.