Chocolate Chip Breakfast Cookies-Picky Eater Approved
Ingredients
- 2 (about 1 1/2 C) ripe bananas
- 2 eggs
- 1/2 C peanut butter
- 2 TBLS butter (or coconut oil)
- 1 tsp vanilla
- 3-5 TBLS brown sugar (I use 3)
- 1 1/2 C rolled oats
- 1/2 C almond flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2/3 C chocolate chips
Servings: cookies
Instructions
- Pre-heat oven to 350 degrees. In mixer or large both combine all wet ingredients, including: bananas, eggs, peanut butter, and vanilla. Add all the remaining dry ingredients into the wet ingredients, and stir until well combined. Using a large scoop, 1/4 C measuring cup, or a large spoon, place batter in well formed mounds onto parchment lined or cooking sprayed cookie sheet. NOTE* These cookies do not really spread. How they appear on the cookie sheet before they go into the oven is how they will look when they are finished cooking. I like to use a scoop and then gently press down tops so I have nice even looking cookies. Bake at 350 until cookies are set and slightly firm to the touch. About 12-15 minutes.
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