Healthy Breakfast Cookies (Made with Pantry Staples!)

Before I got pregnant, I was one of those people who would grab a bottle of water on the way out the door and not eat anything else until lunchtime.  Needless to say, that quickly came to an end.  While I was very lucky not to experience any nausea during my first trimester, if I didn't eat for more than a a couple of hours during any waking hours, I would start to get very annoying headaches.

These cookies have so much goodness in them, and you can definitely add your own favorite ingredients, too.  I've tried raisins, craisins, coconut, and walnuts.  Also, if you're looking for a gluten-free, egg-free, dairy-free cookie - this is it (however, make sure you check with the brands you select for any potential cross-contamination)!

Ingredients:
- 2 large bananas, mashed
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons milled flaxseed
- 2 cups quick oats
- 1/2 cup smooth peanut butter
- 4 tablespoons honey
- 1 teaspoon vanilla
- 1/3 cup chopped pecans
- 1/3 cup chocolate chips

Directions:
1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
2. Combine all ingredients together in a large bowl.  I like to add in one ingredient at a time and mix until that's incorporated before moving onto the next one.
3. Scoop 1/4 cup-fuls of batter onto the parchment paper.  The cookies will not spread or rise when they bake, so I try to round and flatten the batter so that they cook more evenly.
4. Bake for 15 minutes, until the cookies appear dry.
5. Allow them to cool fully on a wire rack and store them in individual bags.  I bring 2 to work each day, and this batch makes enough for a full work week (5 days)!