Chunky Chocolate Chip Pecan Breakfast Cookies
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 12 breakfast cookies 1x
- Category: Breakfast, Breakfast or Snack
- Cuisine: breakfast, Lunchbox
Ingredients
- 3/4 cups very ripe mashed banana (about 2 medium)
- 1 large egg
- 3 Tbsp honey
- 1 tsp vanilla extract
- 1 3/4 cups old-fashioned rolled oats
- 1/2 cup pecan pieces
- 1/4 cup semi sweet or dark chocolate chips
- 1 tsp cinnamon
Instructions
- Combine bananas, egg, honey and vanilla in a medium bowl until thoroughly mixed. Combine oats, pecans, chocolate chips and cinnamon in another medium bowl. Make a well in the center of the dry ingredients. Add the banana mixture to the oat mixture and stir until combined.
- Evenly scoop 1/4 cup cookie batter onto a parchment paper lined baking sheet using hands to shape if necessary. (For smaller cookies, scoop 2 Tablespoons batter.)
- Bake at 350 degrees for 12-14 minutes or until cookies are golden brown. Remove from the oven and allow to cook on the baking sheet for 5 minutes.
- Transfer to a wire rack to cool completely.
Notes
TIPS and TRICKS
*Freezer instructions: Once cookies have cooled completely, store them in the freezer in an airtight container for up to 3 months.
*Reheating instructions: Wrap cookie in a paper towel and reheat in the microwave for 15 seconds. Repeat by 10 second intervals if not warm all the way through.
*Don’t have ripe bananas? Ripen your bananas in the oven in just 20 minutes.