Banana bread breakfast cookies

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Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 180c. Peel the bananas and pop them into a mixing bowl, mash them with a fork. Add the almond butter, maple syrup and vanilla extract and mix well. Add the remaining dry ingredients, folding in the chocolate chips. Onto a lined baking sheet, split the mix into approximately 7 cookies, about 2 tablespoons of mix per cookie. These won't spread out in the oven so you can smooth each cookie out with the back of a spoon. Add a pinch of salt onto each cookie and bake for 12 minutes. Store in an airtight container for 4 days, or freeze and leave to defrost at room temp before eating. Either eat straight away or microwave for 20 seconds to warm through.