I go through a lot of bananas. I use them in smoothies, eat them with peanut butter and mini-chocolate chips for a healthy(ish) dessert, snack on them before yoga, throw them on or in pancakes, the list goes on. So, it’s not often I end up with overripe bananas. However, after a couple busy days this past weekend, I ended up with two almost black bananas.
Instead of being upset that I had let these bananas go to waste, I
decided to take this opportunity to finally try out a recipe from Skinnytaste that I have wanted to make for ages (I probably pinned it a year ago!)
Between the oatmeal and the bananas, these are perfectly acceptable for breakfast!
These three ingredient chocolate chip cookies are so easy to make, so delicious, and so much better for you than normal chocolate chip cookies. While they won’t exactly measure up to a buttery, fresh out of the oven tollhouse cookie, they are pretty darn good.
Three Ingredient Chocolate Chip Cookies
2 VERY ripe bananas (almost completely black is good)
1 cup quick oats
1/3 cup semi-sweet chocolate chips
Preheat oven to 350 degrees. Mash bananas in medium sized mixing bowl. Mix in oats with bananas until there are no longer any dry oats left. Mix in chocolate chips. Drop by the spoonful onto a greased cookie sheet. Bake for 15 minutes or until edges start to brown. Let cool and enjoy!