Chocolate Cherry Breakfast Cookies

Step 1

Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.

Step 2

Add 1 ½ cups of the rolled oats to the bowl of a food processor. Process until finely ground. Transfer to a large bowl. Add in the remaining 1 cup oats, the cocoa powder, cinnamon, baking powder and salt. Mix until well combined.

Step 3

In a medium bowl, add the mashed banana, honey, egg, oil, vanilla extract and almond extract. Whisk until well combined. Add the wet ingredients to the bowl with the dry and mix until combined. Fold in the pepitas, almonds, cherries and chocolate.

Step 4

Scoop about ¼ cup of dough and drop onto the prepared baking sheet (I highly recommend a muffin-sized cookie scoop here!). Gently flatten the cookies to about 2 ½ to 3 inches wide.

Step 5

Bake for about 14 to 16 minutes, until set. Remove from the oven and let cool completely directly on the baking sheet.