Peanut Butter, Banana and Chocolate Chip Breakfast Cookies

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.

In another bowl, combine the butter and sugars with an electric mixer together until smooth. Add in peanut butter, honey, vanilla extract and egg. Beat together until combined. Add the mashed banana and mix until combined.

Slowly add the flour mixture to the banana mixture until just combined. Stir in the oats and chocolate chips. Place the dough in the refrigerator for at least 30 minutes.

When ready to bake, preheat the oven to 350 F. Line a baking sheet with parchment paper.

Place dough mounds on baking sheet spaced at least 2 inches apart and bake for about 10-12 minutes, or until edges are brown and tops are just set. Even if they are slightly under-cooked and glossy in the center, don’t overbake! Cookies firm up as they cool.

Allow cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.

In a small bowl, make the glaze by whisking together all of the glaze ingredients until smooth. Add 2 tablespoons of milk to start, and then check to see if your glaze looks like it can drizzle. If mixture is too thick, adjust by adding more milk. Drizzle glaze over cooled cookies.

Notes:
1. Cookies will keep in an airtight container at room temperature for up to 1 week.
2. Recipe adapted from Two Peas and Their Pod’s ‘Peanut Butter, Banana and Honey Cookies’.