Banana Peanut Butter Breakfast Cookies

Gluten free, five ingredients, quick to make, and only about 100 calories (a little more depending on any add ins), these cookies are a great little grab and go breakfast or something to snack on before a workout. They're tender and chewy, but naturally sweet and they remind me of a soft granola bar. I used dark chocolate chips, but you can include any number of add ins depending on how you feel - dried fruit, nuts, nutella, pumpkin seeds, coconut, etc. I will be making these again the next time I have a long car ride to help supress any fast food cravings!

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Servings: 16

Prep Time: 5 min

Total Time: 25 min

INGREDIENTS:

• 2 cups quick oats

• 2-3 ripe bananas

• 1/2 cup peanut butter

• 1 tsp maple syrup

• 1/3 cup dark chocolate chips

DIRECTIONS:

1. Preheat oven to 350 degrees.

2. Mash the bananas in a bowl with a fork. Add the rest of the ingredients and mix until everything has combined.

3. Using a 2 inch ice cream scoop, or your hands, prepare 16 balls of dough and drop them onto an ungreased cookie sheet. The cookies will not expand or change shape, so I like to press down the balls of dough with the flat part of a fork so they have more of a cookie shape. *You can also turn this into granola bars by pressing the dough onto the cookie sheet in one square or rectangular shape and then cutting them into bars after they're done baking.

4. Bake for 18 minutes. They will still be soft, but the bottoms of the cookies will be slightly browned and firm.

5. Let cool completely before serving!