CHUNKY MONKEY BREAKFAST COOKIES 

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~ makes 12 large cookies, egg-free, gluten-free option, vegan option


Ingredients:

  • 2 ripe bananas, mashed (ideally bananas with brown spots)

  • ½ cup natural smooth peanut or almond butter

  • ¼ cup melted coconut oil

  • 2 TBSPs honey (or maple syrup)

  • 1 ½ cups rolled oats (gluten-free if desired)

  • ½ cup almond flour

  • 1 ½ teaspoons baking powder

  • ½ cup chopped walnuts (or pecans)

  • ¼ cup ground flaxseed

  • 2 TBSPs chia seeds

  • ½ cup dark chocolate chips or chunks

  • ¼ teaspoon fine sea salt

Instructions:

  1. Preheat oven to 350 degrees F.

  2. Mix all wet ingredients together (banana, nut butter, coconut oil, and honey). I add the bananas to a stand mixer first using the paddle attachment and turn the mixer on so it does the mashing for me. Then I add the remaining wet ingredients.

  3. Add all dry ingredients to the wet ingredients and mix until fully combined. Form cookies with a large cookie scoop. Flatten them slightly with the back of the scoop or using your fingers. The cookies do not spread so you should be able to fit them on one pan. 

  4. Bake for 14-16 minutes or until the bottoms are firm. Store in an airtight container in the refrigerator (up to 2 weeks) or freezer (up to 3 months).

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