Banana Chocolate Breakfast Cookies

These popped up on my Facebook feed a few weeks ago and they looked so easy I figured there was no harm in trying them. And they’re fantastic! Switch out the oats for gluten-free oats and you can please those with dicky digestive systems. Replace the chocolate chips with dried fruit or nothing and it’s a great treat for wee folks who are learning how to eat solid foods with their hands. Shove some peanut butter in there and you have a handy dog treat. It’s really a versatile little cookie full of natural sweetness and texture.

Plus it’s basically only got three ingredients, so it was an instant hit with Cait of chicken-salsa-cheese fame. I used slightly more than three ingredients because I was out of chocolate chips so I made do …

I doubled this recipe because in a house with a large male and a very pregnant female these bite-sized morsels were simply not big enough. Start by preheating your oven to 350°F and lining a large baking sheet with parchment or spraying it with cooking spray.

Grab yourself at least 2 large ripe bananas (this is also a good recipe for when the bananas are just starting to go, and you don’t want to chuck them in the freezer for YET ANOTHER banana bread batch).

Mash the crap out of those suckers. Not just a little bit of mashing, like you’d have for banana bread, where you want the chunks.

I’m talking full-on banana soup. Yes. There is no picture. It was too gross.

Add in 1/4 cup chocolate chips (or whatever else you have that you want to use: this is a few spoonfuls each of dark chocolate bar, broken up, Skor bits, and peanut butter chips).

Now tip in 1 cup oats (a little bit of shredded coconut and some ground flax would be nice here too, I think).

Stir-stir-stir! Plop flattened gobs of those things on your baking sheet and shove it in the oven for about 15 minutes.

These bigger ones took about 18), then let sit on the cookie sheet for about five minutes before eating.

Definitely eat them warm – and all at once!