1/2cupchopped dark chocolate or chocolate chips(optional - or an equal amount of nuts or berries)
Preheat oven to 350 degrees F. In a large bowl, mash the bananas with a fork until relatively smooth. Add the oil, maple syrup, cinnamon, baking soda, and salt, and whisk together with the fork until completely combined and smooth.
Place 1 cup of the rolled oats in a food processor or high-speed blender and blend on high until the oats become a flour-like consistency (you now have oat flour). Pour into the bowl with the banana mixture. Take the other 1 cup of rolled oats and place in the same food processor or blender, and pulse or blend on low speed until the oats are in small pieces - about 30 seconds. Do not grind them into a flour. Place in the same bowl with the banana mixture and oat flour.
Stir the oat flour and oat pieces into the banana mixture until everything is well-blended. Fold in the chopped chocolate or other add-ins gently with a spatula, if using.
Scoop batter using a tablespoon cookie scoop (for regular size cookies) or a 1/4 cup measure (for larger size cookies) onto a baking sheet lined with parchment. Bake for 15 minutes for regular size cookies, 20 minutes for larger size cookies, or until edges are golden.
*NOTE: steel-cut oats will not work in this recipe. Use the flat, old-fashioned rolled oats! Use certified gluten-free oats if you are concerned about gluten cross-contamination.
To make your breakfast cookies look like the photos, press additional chunks of chocolate into the top of the cookies before baking. This creates the melty chocolate pools on top!
Cookies keep for 2-3 days well-wrapped on the counter, or 1 week in the fridge. You can also freeze them wrapped individually in plastic wrap, and then microwave for 15-20 seconds anytime you need an instant healthy breakfast or snack!
Find this and more delicious recipes at www.katiebirdbakes.com!