1/4cupBrewer's Yeast Powder (optional for lactation cookies)
1/2tsp. baking powder
1cupdark chocolate chips (plus a little extra for garnishing the tops of the cookies)
Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, whisk together the mashed bananas, peanut butter, honey, egg and vanilla until smooth.
Then combine the dry ingredients in a medium sized mixing bowl: oats, flour, brewer's yeast (if using), flaxseed, cinnamon, baking powder and salt.
Fold the dry ingredients into the banana mixture with a rubber spatula until combined and then stir in the chocolate chips.
Use a cookie scoop to scoop dough onto cookie sheet, 6 cookies per sheet. Press the cookies down gently with the back of a spoon or measuring cup. Place a couple more chocolate chips on top of the cookies if desired.
Bake for 15-16 minutes or until edges are lightly brown.
Let cool for 5 minutes before transferring to a wire rack to cool completely. Sprinkle flaky sea salt on top, if desired. Enjoy!
Store cookies at room temperature for up to 3 days, in the fridge for 1 week or in the freezer for up to 3 months.