Ingredients
2/3 cup mashed ripe banana (about 2 medium bananas)
1/3 cup natural peanut butter
1/4 cup pure maple syrup
1 tsp vanilla extract
1 1/4 cup large flake rolled oats (not quick oats)
1 tbsp ground flaxseed
1 tbsp chia seeds
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4 cup raisins
1/4 cup pepitas (pumpkin seeds)
1/4 cup semi-sweet chocolate chips
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, mash the bananas until smooth.
Add peanut butter, maple syrup, and vanilla extract. Whisk to combine.
Add oats, flaxseed, chia seeds, cinnamon, baking soda, and salt. Stir until evenly mixed.
Fold in raisins, pepitas, and chocolate chips.
Using a large cookie scoop, portion dough onto the prepared baking sheet to make 10 cookies.
Lightly press the tops of the cookies to flatten slightly.
Bake for 10–12 minutes, until edges are lightly golden and tops are set.
Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store in an airtight container in the fridge for up to 1 week, or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Breakfast
