Another breakfast cookie...can you tell I like breakfast cookies? I like to make big batches, and yet they somehow disappear so quickly at this house with all the hungry mouths and snackers! Image from Here.
Yield: 12 servings
Ingredients:
1/2 cup mashed banana, about 1 large
1/2 cup chunky peanut butter, or nut free
1/4 cup maple syrup
1 tablespoon vanilla
2 tablespoons water
1 1/4 cup oats (or quick oats)
1/2 teaspoon baking soda
1/4-1/3 cup cocoa powder*optional mini chocolate chips to put on top
Procedure:
1. Preheat the oven to 350°F. Line a cookie sheet with parchment paper.
2. In a large bowl, stir together the banana, peanut butter, maple syrup, vanilla, and water.
3. To the banana and peanut butter mixture add the oats, baking soda, and cocoa powder.
4. Stir the oat mixture into the banana mixture until combined.
5. Using a cookie scooper, drop mounds of dough 2 inches apart on the prepared cookie sheets. Wet fingertips and then use your fingertips to flatten each mound of dough.
6. Place in the preheated oven and bake for 13 to 15 minutes. Remove from oven and allow cookies to cool down.
7. Store in an airtight container or resealable plastic bag for up to 1 week in fridge or freeze and pull out as needed.
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