1/3cupwell mashed very ripe banana— about 1 medium banana
1teaspoonpure vanilla extract
3cupsquick-cooking oats— see recipe notes to make your own
1/2cupchopped dark chocolate or dark chocolate chips
Line a baking sheet with parchment paper, wax paper, or a silpat mat. Set aside.
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. With a rubber spatula or wooden spoon, fold in the oats. The mixture will be very thick.
With a small cookie scoop or spoon, drop heaping tablespoons of no bake cookie dough onto the prepared baking sheet. 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.