Are you finding that it takes a little extra energy for your students to wake up and make it through these last few weeks of school before summer break begins? We all feel that end-of-the-year slump sometimes! To make breakfast more exciting and give students the extra burst of protein they need to keep their brains engaged, look no further than these banana oatmeal breakfast cookies.

Bonus: They're even safe for our gluten-free friends!

Prep Time: 10 minutes | Cook time: 15 minutes

Ingredients

• 2 cup (180 grams) quick oats
• ½ tsp ground cinnamon
• ¼ tsp salt
• ½ cup (125 grams) creamy peanut butter
• ½ tsp vanilla extract
• 2 large ripe bananas mashed (about 1 ½ cups)
• ¼ cup (45 grams) chocolate chips

Instructions

• Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone mat.
• In a large bowl, combine all ingredients, stirring until well mixed.
• Drop 2 tablespoon scoops onto the baking sheet. Flatten slightly, forming the shape of a cookie.
• Bake for 14-17 minutes, or until the edges begin to brown. Remove from the oven and cool.

Notes

Storage:

• Store your cookies in an airtight container. They will keep in the refrigerator for up to one week.
• You may freeze cookies for up to 3 months.

Tips:

• Use very ripe bananas for the most natural sweetness.
• Try baking your cookies on a parchment-lined baking sheet to avoid sticking.
• The cookies will not spread, so remember to flatten your cookies before baking!
  
• Let your cookies cool completely before storing them.

Recipe credit: https://princesspinkygirl.com/