Banana Chocolate Chip Breakfast Cookies

I've been in a breakfast rut lately. I had a baby about a month ago, and have been relying on cereal or oatmeal for the majority of breakfasts and I'm sick of it. So today I whipped up a batch of granola and thought I'd try something new while I was at it. So I experimented and loved the results!

This is meant to be a healthy breakfast substitute, so it's not a really sweet cookie. It more reminds me of little drops of bread. It's moist with a subtle taste of Banana. But that doesn't make it any less delicious. I split one of these with my son, and left a plate of cookies on the table while I went to find my camera. When I came back my son was sitting on the table and a cookie was gone!

These cookies travel well. They don't leave crumbs and one serving fits neatly in your hand. If serving to kids, you may want to make them half the size for easier consumption.

Chocolate Chip Banana Breakfast Cookies

1 1/4 c brown rice flour mixture

1/4 c sugar

2 t baking soda

1/2 t xanthan gum

2 bananas (smashed)
1/4 c oil

2 T peanut butter

2 eggs

1 t vanilla

2 c oats

1/3 c chocolate chips

1/3 c walnuts (optional)

2 T flax seeds (optional)

In a medium bowl combine all dry ingredients; set aside. Mix together bananas, oil, peanut butter, eggs, and vanilla. Add in dry ingredients mixing thoroughly. Mix in oats, chocolate chips, walnuts, and flax seeds.

Scoop 1/4 c* batter onto cookie sheet lined with silicone mat, or wax paper (or lightly spray pan). These don't expand or rise too much, so flatten the cookie to desired shape. Bake at 350 for 16 minutes or until just starting to brown.

Yields: 12 cookies

* This makes pretty big cookies (1 serving per cookie), if desired scoop in smaller amounts and adjust cook time accordingly.