Banana Chocolate Chip Breakfast Cookies

By Sally's Baking Recipes · 30 min

Ingredients

Instructions

1. Preheat the oven to 325°F (163°C) and line 2 large baking sheets with parchment or silicone mats.
2. Put all the ingredients in a large bowl. Mash the bananas first if you like, then add the rest.
3. Stir until fully combined, or beat with a paddle attachment on a handheld or stand mixer. The dough will be thick and heavy.
4. Scoop 1/4-cup portions of dough (about 70g each) onto the prepared sheets. Flatten each slightly with the back of a spoon; they will not spread in the oven.
5. Bake for 17–20 minutes, until the edges are lightly browned.
6. Cool on the sheets for 10 minutes, then move to a wire rack to cool completely.
7. Store leftovers covered at room temperature for up to 2 days, or refrigerate for up to 10 days. They are softest when cold from the fridge.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

Chocolate chipBananaOatsAlmond butter