Ingredients
• ½ c. peanut butter, creamy
• ½ c. milk (any kind—almond, dairy milk or soy milk)
• ¼ c. unsweetened cocoa powder
• 2 T. coconut oil
• ¼ t. kosher salt
• ½ c. honey
• 1/3 c. well mashed, very ripe banana
• 1 t. pure vanilla extract
• 3 c. quick-cooking oats
• ½ c. chopped dark chocolate or dark chocolate chips
Directions
In a small saucepan over medium heat, combine the peanut butter, milk, cocoa powder, coconut oil, and salt until smooth and well combined. Remove from the heat and whisk in the honey, banana, and vanilla extract until smooth and most of the banana lumps have disappeared. Fold in oats. The mixture will be very thick. With a small cookie scoop, drop heaping tablespoons of dough onto the baking sheet lined with parchment or wax paper. Gently flatten the mounds into a cookie shape; then press the chopped chocolate on the top. Place the cookies in the refrigerator for 30 minutes to allow the oats to soften and the flavors to meld.