1/2cup(50g) chocolate chipscheck they're gluten free if required
Preheat your oven to 170c/325f
Place the banana in a medium sized bowl and mash it with a fork. Add the oats, honey and coconut oil and give everything a good stir until combined. Leave to rest on the counter top for 10 minutes, so that the oats can absorb the moisture from the other ingredients.
After 10 minutes, add in the chocolate chips (reserve a few to sprinkle on once the cookies are cooked) ands the salt. Stir to combine.
Take a tbsp. of the mixture in your hand, roll into a ball and then squash to flatten into a thick disk (approx. 1cm thick). Place on a baking tray and repeat until all your mixture is used up.
Place in the oven and cook for 15 minutes.
Take out of the oven, sprinkle with the reserved chocolate chips and leave to cool.
Can I make them gluten free?
Yes - use gluten free certified oats (regular oats are often processed in facilities that process wheat)Check the chocolate chips you're using are gluten free too.
. Can I swap the chocolate?
Yes, swap for raisins, cranberries, carob pieces, banana chips, nuts or a mixture!.
How long do they last?
They last for about a two to three days wrapped in foil or baking parchment in an air-tight container at room temperature. After that they start getting softer. This recipes makes a batch of 7-8, so you shouldn't be left with lots of cookies..
What's the texture like?
They're firm on the outside and soft and chewy in the centre. The texture comes from the chewiness of the oats - so it's not like caramel chewy. You can bake them a little longer if you want them more crisp, but they won't go fully crispy. This is because the recipe only uses a little honey, rather that sugar - which makes for a crisper cookie..Nutritional information is per cookie.