Banana Chocolate Chip Breakfast Cookies

Name: Banana Chocolate Chip Breakfast Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 and 1/3 cups (190g) quick oats* (not whole oats); 3/4 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup (250g) homemade or your favorite almond butter*; 1/4 cup (82g) pure maple syrup (or honey); 2 large ripe bananas, mashed (about 1 cup); 1/3 cup (60g) dark or semi-sweet chocolate chips; optional: 1/3 cup (33g) sliced almonds

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 10

Author : Sally

banana breakfast cookies breakfast cookies

Ingredients

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2 and 1/3 cups (190 grams) quick oats* (not whole oats)3/4 teaspoon salt1 teaspoon ground cinnamon1 cup (250 grams) homemade or your favorite almond butter*1/4 cup (82 grams) pure maple syrup (or honey)2 large ripe bananas, mashed (about 1 cup)1/3 cup (60 grams) dark or semi-sweet chocolate chipsoptional: 1/3 cup (33 grams) sliced almonds

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Instructions

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Step 1

Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

Step 2

Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.

Step 3

Each cookie will be 3 Tablespoons of dough. Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.

Step 4

Bake for 15 minutes until edges are very slightly brown. Don’t bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week.