Banana Breakfast Cookies

I won't make you read my life story to get to the how to for these amazing toddler approved and healthy banana breakfast cookies. These are fun(ish) to make with babes on a rainy day, if you can tolerate the mess!

Ingredients:

• 2-3 ripe bananas

• 2 cups quick oats

• 2 tablespoons honey (maple syrup would work too!)

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp vanilla

• 1/2-1 tsp cinnamon (we like cinnamon so I do 1 tsp)

• salt to taste (I do a pinch)

• 1/2 cup peanut butter or butter of your choice (I do almond butter to make it school friendly- I highly recommend the no stir)

• You can add nuts, raisins, ground flax, sneak in some extra vegetables (carrots and pumpkin blend in nicely without being noticed when pureed), or chocolate chips.

Instructions:

• preheat oven to 350

• cover baking sheet with parchment paper (makes for the easiest clean up)

• mash bananas to desired consistency

• dump all ingredients in and stir until blended

• take a 1/4 cup and place on baking sheet, flatten for even cooking

• bake 15-17 minutes or until golden brown

• Enjoy!

• Store in fridge for up to one week.

These obviously do not last long in our house!