Step 1

Preheat oven to 350°F (177°C). Line a large cookie sheet with parchment paper or silicone baking mat.

Step 2

Add mashed bananas and chocolate chips to a large microwave-safe mixing bowl. Heat at full power in 30 second intervals, stirring in between with a spatula, until chocolate is completely melted, smooth and mixture is uniform in color. I needed 1 minute in my microwave for the chocolate to be completely melted.

Step 3

Stir in the oats until they are evenly mixed in and fully coated in the chocolate mixture. The mixture will still be very wet and resemble a thick batter rather than regular cookie dough. Use a 1.5 tbsp cookie scoop to scoop up oatmeal mixture and place onto prepared cookie sheet, spacing cookies about 1.5 inches apart.

Step 4

Using the back of a spoon, flatten each ball into a thick round disk. The cookies do not spread during baking so make sure to shape them how you want the final outcome to be.

Step 5

Bake cookies for about 10-11 minutes. Let cookies cool completely on cookie sheet before removing. Store uneaten cookies in the fridge or freezer.