40g(¼cup)dark chocolate chips ***(ensure vegan/gluten-free if necessary)
Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Peel the bananas and place in a small bowl, then use a fork to mash until you get a smooth paste.
Place the coconut oil in a separate, large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add all the other ingredients to the same bowl.
Mix well, adding a tiny splash of plant-based milk if it’s looking too dry.
Leave the mixture for 10 minutes as leaving the oats to soak for a bit will make them much easier to bind together.
Take a heaped tablespoon of the mixture and use your hands to form it into little patties.
Lay it out onto a baking tray lined with greased baking paper.
Repeat until the rest of the dough is used up - you should be able to make 12 cookies.
Bake in the oven for around 15 minutes until golden brown.
Leave to cool completely before storing in an airtight container in the fridge - keeps for a good few days.
*For a completely sugar-free version, omit the maple syrup (and the chocolate chips - see other substitutions for the chocolate chips below).**You can alternatively use almond flour.***For a refined sugar free or sugar-free version, either omit the chocolate chips or replace with dried fruit such as raisins, dried cranberries, dried cherries, dried mango, dried pineapple, dried papaya, chopped dates or chopped dried figs.