Banana Chocolate Chip Breakfast Cookies
Banana Chocolate Chip Breakfast Cookies
Servings
Yields 12 cookies
Ingredients
- 2 large ripe bananas, peeled and mashed (about 1 cup)
- ¼ cup coconut oil, melted
- ¾ cup natural-style peanut butter
- ¼ cup maple syrup
- 1 tsp of vanilla extract
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 2 and ½ cups quick oats or old-fashioned whole rolled oats
- ½ cup chocolate chips
Instructions
Preheat the oven to 325 degrees and line two baking sheets with parchment paper.
In a large mixing bowl, whisk together the mashed bananas, coconut oil, natural peanut butter, vanilla, maple syrup, salt and cinnamon. Fold in the oats and chocolate chips.
Scoop the cookies onto the tray using a ¼ cup measurer. Form with your hands into the shape of a cookie (they won’t spread in the oven). Bake for about 17-20 minutes until the edges are slightly browned. Cool completely. Store in a sealed container in the fridge, or store for months in the freezer in a ziplock bag.
