Lightly sweet, chewy and hearty, these makes great breakfast cookies or healthy highly-portable snacks! They freeze well so make a big batch to have tucked away for busy days.
1/2 cup whole wheat flour
1 cup oats
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. cinnamon
pinch of salt
1 Tbsp. ground flaxseed
1/4 cup agave or honey
1/4 cup soy, almond, or dairy milk
1/2 tsp. vanilla extract
1 Tbsp. canola or vegetable oil
1 very ripe large banana, mashed
1/2-3/4 cup roughly chopped dark chocolate
Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or grease with non-stick spray.
Combine all ingredients in a large bowl and stir until smooth and evenly blended.
Drop 1-2 Tbsp. sized mounds of cookie dough onto the prepared cookie sheets. These cookies won't spread much during baking so you may want to flatten the cookie dough mounds gently with your hand or fingertips.
Bake for 10-12 minutes. Allow the cookies to sit on the cookie sheets for 1-2 minutes before placing them on a wire rack to cool completely.
*Recipe by Brooke McMillan