Banana Chocolate Chip Breakfast Cookies
Makes 12 cookies
| prepPreheat oven to 325°F / 163°C | ||||
| prepLine 2 large baking sheets with parchment paper or silicone baking mats | ||||
| 230 g mashed bananas (about 3 medium or 2 large ripe bananas) | Mix all ingredients until combined | Portion 1/4-cup mounds onto sheets, flatten slightly | Bake 325°F / 163°C, 17–20 min until edges lightly browned | Cool on sheets 10 min, transfer to wire rack |
| 213 g quick oats or old-fashioned whole rolled oats | ||||
| 1/2 teaspoon salt | ||||
| 1/2 teaspoon ground cinnamon | ||||
| 56 g coconut oil, melted | ||||
| 185 g natural-style almond butter | ||||
| 82 g pure maple syrup (or honey) | ||||
| 80 g dairy-free chocolate chips (or use regular semi-sweet) | ||||
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