Peanut Butter Chocolate Breakfast Cookies

Step 1

Preheat your oven to 350 F.

Step 2

In a mixing bowl, mash up your banana with a fork until smooth. Stir in the maple syrup and peanut butter.

Step 3

Stir in the oats, flour, baking soda, and salt until well combined. Fold in the vegan chocolate chunks.

Step 4

Line or grease a baking tray. Then form cookies with about 2 tablespoons of dough and space them out evenly on the tray (the dough will be a bit sticky). They will puff up a bit in the oven, but will stay about the same shape.

Step 5

Bake cookies for 12 minutes, flip them, and bake an additional 5 minutes until slightly brown.

Step 6

Store at room temperature in an air-tight container for a week. These are also freezer friendly and are perfect for meal prep. You can serve them warm or at room temperature, but definitely drizzle with a little extra peanut butter!