Banana Pistachio Cream Cookies with White Chocolate

Bananas left on the counter too long usually end up in banana bread. But this time, I decided to give them a twist. I mashed them up, added a spoonful of pistachio cream, and suddenly, it wasn’t just about saving bananas—it was about creating something fun. The oats give these cookies heart, the pistachio cream brings surprise, and then, just when you think it can’t get better, the white chocolate melts in little pockets of sweetness. They’re the kind of cookies that feel both wholesome and indulgent, the kind you can eat warm straight from the tray and call it a win.

Ingredients

• 2 ripe bananas
• 30 g of pistachio cream
• 1 teaspoon of baking powder
• 100 g of rolled oats
• 40 g of white chocolate chips
• Pinch of salt

Method
Preheat your oven to 200°C.
Mash bananas.
Add pistachio cream, baking powder and salt, then mix together.
Add oats and mix until well combined.
Add white chocolate chips and stir them in.
Spoon into rounds on a baking tray lined with parchment paper.
Bake 12–15 minutes.