Breakfast cookies are always a big hit with my family. I think it has a lot to do with the fact that they have the word cookie associated with them. It just makes them seem so much better than plain old muffins. These are chock full of one of my kids’ favorite ingredients – chocolate – which makes them totally powerless to resist them. I use chocolate a lot, especially when I’m trying to hide a few healthier ingredients inside. I decided a long time ago that the trade off was worth it. I make several variations of these cookies, but this banana version is my personal favorite. Whenever we have a banana or two that are on the verge of spoiling I peel and slice it, then freeze it. That way I have an endless supply of bananas for baking. Along with the bananas I add coconut oil (you can substitute butter if you’d like), Greek yogurt, old fashioned oats, and applesauce for a little nutritional punch to start off the day. This is the perfect grab-and-go breakfast for those back to school mornings that are creeping up on us.