Step 1

First, make sure your peanut butter is at room temperature. If not, measure 100 grams and leave it out on kitchen counter.

Step 2

Start by pouring 2 cups of rolled oats into a large bowl.

Step 3

Next, take a large plate, peel the bananas and mash them with fork until they’re nicely pureed.

Step 4

Now mix peanut butter and Himalayan salt with pureed bananas (using a fork). Alternatively, use regular or immersion blender to process peeled bananas, peanut butter and salt into a smooth puree.

Step 5

Transfer the wet ingredients onto rolled oats. Mix with a spatula or with your hands until everything is well incorporated.

Step 6

Then, fold in the chopped dark chocolate or cacao mass. Stick the batter into fridge for 30 minutes.

Step 7

When the dough has cooled, form 8 cookies by measuring about 50g (1.8oz) of batter for each cookie (about 2 heaping tablespoons of dough). Then from a dough ball, press it down with your hand and shape it into a circle. Transfer the cookies onto a baking sheet lined with parchment paper.

Step 8

Bake the cookies at 175C (350F) for 20 minutes until golden brown. Let cool.