Dark Chocolate Cranberry Breakfast Cookies
2½ cups old-fashioned rolled oats, divided
1½ teaspoons ground cinnamon
¼ teaspoon fine sea salt
1 medium ripe banana
2 large eggs
⅓ cup honey or maple syrup
3 tablespoons coconut oil, melted
1½ teaspoons vanilla
¾ cup dried cranberries
⅔ cup dark chocolate chunks, divided
Preheat oven to 325℉. Line a large baking sheet with parchment paper.
In a food processor pulse 1 cup oats until very finely ground. In a large bowl combine ground oats, remaining whole oats, cinnamon, and salt.
In a medium bowl mash bananas. Stir in eggs, honey or maple syrup, oil, and vanilla until smooth. Stir banana mixture into dry ingredients until combined. Fold in pistachios, cranberries, and ⅓ cup chocolate chunks.
Pack cookie mixture into a ¼-cup measure, then tap the measuring cup onto the baking sheet so the cookies fall out in rounds. Flatten each cookie slightly.
Bake until browned and set, 13-15 minutes. Let cool completely on baking sheet.
While cookies cool, place remaining ⅓ cup chocolate chunks in a microwave-safe bowl. Microwave in 15-second bursts, stirring after each, until melted and smooth. Drizzle chocolate over cookies and refrigerate to firm.
Store in an airtight container at room temperature up to 1 week.