Ingredients
½cuphoney,or real maple syrup
½cupnatural unsalted peanut butter
⅓cupoverripe banana,(1 medium), mashed
2ozunsalted butter,melted
1egg,large
1tspvanilla extract
½tspbaking soda
½tspbaking powder
¾tspfine-grain sea salt
½tspground cinnamon
1½cupsold-fashioned rolled oats,grounded for 30 seconds, plus 1½ whole rolled oats
1½cupssemi-sweet chocolate chips
2tbspsprinkles,plus more for sprinkling on top
flaky sea salt,for sprinkling on top
Preparation
Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
Measure out the honey and peanut butter. Add honey to the ½ cup line, then add peanut butter until 1 cup liquid line is reached.
Pour the honey and peanut butter mixture into a mixing bowl. Add the mashed banana and melted butter and whisk until the mixture is well blended.
Use the whisk to beat in the egg, scraping down the side of the bowl once incorporated. Whisk in the vanilla, baking soda, baking powder, salt, and cinnamon.
Switch to a big spoon and stir in the ground oats, rolled oats, chocolate chips, and sprinkles until they are evenly combined. Drop the dough by the heaping tablespoon onto your prepared baking sheets.
Bake the cookies, reversing the pans midway through for about 16 minutes until barely set and just beginning to turn golden around the edges.
Remove the cookies from the oven and let them cool completely on the pans. If desired, sprinkle lightly with flaky sea salt.
Serve and enjoy.
