The Best Chewy Oatmeal Breakfast Cookies HighFiber Healthy

Instructions:

1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Thoroughly mash the banana in the large mixing bowl until smooth. There should be no large lumps.
3. Add the melted butter (or coconut oil), maple syrup, egg, and vanilla extract to the mashed banana. Whisk vigorously until the mixture is uniform and smooth.
4. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Ensure the leavening is evenly distributed.
5. Gently fold the dry ingredients into the wet mixture using a spatula until just combined. Do not overmix; stop as soon as you no longer see streaks of flour.
6. Add the rolled oats, pepitas/nuts, dried fruit, and chocolate chips. Fold gently until the oats are evenly coated and the mix-ins are distributed.
7. Cover the bowl and let the dough rest at room temperature for 15 minutes. This allows the oats to absorb moisture, resulting in a chewy texture.
8. Use a cookie scoop (about 2 Tbsp) to drop rounded portions onto the prepared baking sheets, leaving about 2 inches (5 cm) between each one. Gently flatten the tops slightly with the back of a spoon.
9. Bake for 12 to 14 minutes, rotating the sheets halfway through, until the edges are golden brown and the centers look set but still slightly soft.
10. Let the cookies cool on the baking sheet for 5 minutes (as they are delicate when hot), then transfer them to a wire rack to cool completely.