Breakfast Cookies

Ingredients

Instructions

1. 1

   Heat oven to 350°F (175°C). Line baking sheets with parchment.

2. 2

   In a large bowl, mash 2 ripe bananas until mostly smooth. Stir in ⅓ cup of peanut butter (or almond butter), 2 tablespoons of honey or maple syrup, 1 teaspoon of vanilla.

3. 3

   Add 2 cups of rolled oats (not instant), ½ teaspoon cinnamon, ¼ teaspoon salt. Mix to combine.

4. 4

   Fold in ½ cup of mix-ins: raisins, dried cranberries, chocolate chips, chopped walnuts, sunflower seeds, or coconut flakes. Use a mix for variety.

5. 5

   Scoop heaping tablespoons of dough onto the prepared sheets. Press lightly to flatten — they don't spread during baking.

6. 6

   Bake 12-15 minutes until golden at edges. Cool on the pan 5 minutes before transferring to a wire rack. Store in an airtight container for 5 days or freeze for 2 months.