Banana, Oat & Dark Chocolate Cookies

These are the cookies I make when I want a biscuit but don't want the sugar crash, the bloating, or the regret. They're soft, chewy, and studded with dark chocolate. They're also made from oats, banana, and almond butter. Three ingredients. No refined sugar. No flour.

Why it's gut-friendly: Oats provide prebiotic fibre. Bananas add natural sweetness and potassium. Dark chocolate (70% or higher) contains polyphenols that feed good gut bacteria and have anti-inflammatory properties.

Ingredients (Makes 8-10 cookies):

• 2 ripe bananas, mashed
• 150g rolled oats
• 50g dark chocolate (70% or higher), roughly chopped
• 2 tbsp almond butter or peanut butter (optional, for extra richness)
• Pinch of salt
• ½ tsp cinnamon (optional)

Method:

1. Preheat oven to 180°C (160°C fan) and line a baking tray with parchment.
2. In a bowl, mash the bananas thoroughly with a fork.
3. Add the oats, chopped chocolate, nut butter if using, salt, and cinnamon. Mix until well combined.
4. Let the mixture sit for 5 minutes—this allows the oats to absorb some moisture.
5. Spoon tablespoon-sized dollops onto the lined baking tray and flatten slightly with the back of the spoon.
6. Bake for 12-15 minutes, until golden at the edges.
7. Leave to cool on the tray for 5 minutes, then transfer to a wire rack.
8. Store in an airtight container for up to 3 days.