No Bake Chocolate-Dipped Banana Cookies (Gluten-Free)

No bake cookies? Yes! And these are insanely good! While I was making them (which took about 30 seconds), I thought to myself, "Elvis would love these..." Why? Because they have a magical blend of bananas, peanut butter and chocolate, in a base of oats and honey. And they're gluten-free and vegan-friendly too. Not sure Elvis would have cared about the gluten, but I know lots of you do...

And I pretty much listed all the ingredients in my introduction. These cookies come together quickly, without the oven, and with the purest, most wholesome ingredients. In fact, don't relegate these to dessert; they make a nutritious and satisfying breakfast and mid-afternoon snack too.

No Bake Chocolate-Dipped Banana Cookies

2 1/2 cups oats, regular or quick-cooking
1 ripe banana
1/4 cup peanut butter, almond butter, or any nut butter
2 tablespoons honey (or maple syrup for vegan cookies)
1 teaspoon pure vanilla extract
For the chocolate dip:
3/4 cup semisweet chocolate chips
1 tablespoon shortening

To make the cookies, in a food processor, combine the oats, banana, peanut butter, honey, and vanilla. Process until well blended and the mixture comes together to form a dough. Shape the dough into 24 balls and place the balls on a parchment-lined baking sheet. Press down gently with a fork in one direction, and then in the other direction, making a crosshatch pattern on top.
To make the chocolate dip, melt the chocolate and shortening together in a small saucepan over low heat, or in the microwave, checking and stirring every 20 seconds.
Dip in the cookies into the melted chocolate, coating them halfway, and return them to the parchment paper-lined baking sheet. Use a fork to drizzle any remaining chocolate over top. Let stand until the chocolate is set.
Store leftovers in an airtight container.

Makes 24 cookies