Peanut Butter, Banana, and Chocolate Chip Breakfast Cookies

 Ingredients:

• 3 small ripe bananas
• 1 1/2 cups uncooked old-fashioned oats
• 1/3 cup powdered peanut butter
• 1/4 tsp. salt
• 1/3 cup mini chocolate chip cookies

Makes 16 Servings (1 cookie per serving)

1. Preheat oven to 350°F. Line a sheet pan with parchment paper.
2. In a medium bowl, mash bananas with a fork. Stir in oats, peanut butter powder, and salt, if desired. Fold in chocolate chips. Scoop dough by rounded tablespoonfuls onto prepared pan to form 16 cookies; flatten cookies slightly. Bake at 350°F for 20 minutes. Serve warm.

WW POINTS VALUE: 2 pts. 

Note: This recipe appears on www.weightwatchers.com. With just a handful of ingredients and a half-hour of time, you can make these hearty, whole-grain cookies that feature the irresistible trio of peanut butter, banana, and chocolate. Mashed bananas are the base of the dough, providing richness and sweetness without any added sugar (except for that in the chocolate chips) and no need for eggs. And if you make sure your chocolate chips are dairy-free, these cookies are vegan, too. Store in an airtight container at room temperature for two to three days. The cookies are best when warm, so reheat for a few seconds in a microwave. I also highly recommend adding a touch of ground cinnamon or nutmeg to make these cookies more flavorful.