Choco-PB Breakfast Cookies

I'm always looking for an easy breakfast for my kids. I usually make double batches of waffles, pancakes or muffins on lazy days but that can get boring.  A few years ago, before we cleaned up our diets, a quick breakfast I would give the kids was a popular, store-bought "breakfast cookie" that I thought looked healthy. I was incredibly wrong. They were full of GMOs, trans fats, artificial colors and flavors, and a whole mess of chemicals. My version of breakfast cookies contain none of that and are made with only 7 ingredients. They're also naturally gluten free. Add the delicious glaze if you feel the need to indulge a bit, they are tasty either way.

Choco-PB Breakfast Cookies

For the cookie

1 c ground oats (can be ground in a food processor, blender or coffee grinder)
1 1/2 c old fashioned oats
1 c nut butter (I used PB)
1/4 c maple syrup
1 tsp vanilla extract
1/2 tsp salt (my favorite is real salt)
3 ripe, smashed bananas 
1/3 c dark chocolate chips 

For the glaze

2 T maple syrup
2 T cacao
1 tsp coconut oil
2 T peanut butter

Preheat your oven to 350F. Mix the wet ingredients with a wooden spoon until combined. Add in the salt, ground and whole oats, stirring until incorporated, then fold in the chocolate chips. Spoon 1/3 c batter onto baking sheet, making large, round cookies, 2-3 inches wide. Bake for 20-25 minutes or until lightly browned on top. (sometimes I broil them on low for a minute to get a golden color on top) 

Let cool on a wire rack before adding the glaze.

To make the glaze, I used a double broiler, added all of the ingredients to the bowl and whisked until combined. Spoon the mixture into a ziploc bag, snip a tiny corner off the bag for piping, and decorate the cookies in whatever pattern you like.

This recipe makes 10 large cookies.