Double Chocolate Chunk Banana Oat Breakfast cookies
- Yield: 6 large cookies 1x
Ingredients
Scale
- 2 bananas (great way to use over ripe bananas)
- 4–5 dl / 1,75-2 cups rolled oats
- 3 tbsp of cocoa or cacao
- 2 tbsp of flax seeds (optional)
- 1,5 tsp baking powder
- A small pinch of salt
- 2 tbsp peanut butter or nut butter of choice (can be skipped but highly recommended)
- 50g / 1,75 ounces / 1 dl of chopped chocolate or nuts or seeds of your choice
- 30g / 1 ounce dried fruit of choice (optional)
Instructions
- Preheat the oven to 175°C / 350°F.
- Mash the banana well and then mix in the rest of the ingredients. Eventually add some more oats if needed!
- Divide the “dough” to 6 cookies and then bake for until golden and delicious, so around 15-20 minutes!
Find it online: https://hannaekelund.com/double-chocolate-chunk-breakfast/