Chocolate Chunk Breakfast Cookies

Ingredients:

• 4 Ripe Bananas
• 1/2 Cup Greek Vanilla Yoghurt
• 1/4 Cup Butter, Softened
• 2 Eggs
• 1 Tbs Vanilla
• 2/3 Cup Packed Dark Brown Sugar
• 2 Tsp Sodium Bicarbonate
• 2 1/2 Cups White Whole Wheat Flour
• 2 Cups Oats
• 1 Cup Oat Bran
• 1/2 tsp salt 
• 1/2-1 Cup Chocolate Chips or Chunks

Method:

Preheat Oven to 180 C.

Line your baking sheets with baking paper.

In a food processor purée the bananas, yoghurt, butter, eggs and vanilla until well combined. In a separate bowl, mix together brown sugar, baking soda, white whole wheat flour, oats, oat bran and salt. Combine wet and dry ingredients, stirring until combined but do not over mix.

Drop by scoops - use a small ice cream scoop - onto a baking sheet. Bake for 10-14 minutes or until they are lightly browned. Remove from oven and immediately remove from pan and transfer to a wire rack, allowing to cool.

Makes approximately 32 cookies. Keep in the freezer to retain freshness. Either take out the night before and let thaw or just pop in the microwave for a few seconds to remove their chill. Enjoy!