Tropical Breakfast Cookie Bites

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350°F.

Step 2

Line 2 rimmed baking sheets with parch- ment paper.

Step 3

In a large bowl, whisk together the oats, flour, flaxseed, baking powder, cinnamon, ginger, salt, coconut, pecans, pineapple, and chocolate chips (if using).

Step 4

In a medium mixing bowl, mash the bananas, then stir in the maple syrup, melted butter, and egg until combined.

Step 5

Pour the wet ingredients into the dry ingredients and stir until combined.

Step 6

Scoop 11/2 to 2 tablespoons of the dough onto the prepared bak- ing sheets about 2 inches apart, pressing them down with a fork to flatten.

Step 7

Bake for 15 minutes, or until golden brown.

Step 8

Store leftovers in a sealed con- tainer at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.

Step 9

Pop the frozen dough balls into a freezer-safe container and store for up to 3 months.

Step 10

Bake from frozen following the instructions, increasing baking time by about 3 minutes.