– ½ cup honey or real maple syrup – ½ cup natural unsalted peanut butter* – ⅓ cup mashed overripe banana (about 1 medium banana) – 4 tablespoons (2 ounces) unsalted butter, melted, or ¼ cup melted coconut oil – 1 large egg – 1 teaspoon vanilla extract – ½ teaspoon baking soda – ½ teaspoon baking powder – ¾ teaspoon fine-grain sea salt – ½ teaspoon ground cinnamon – 1 ½ cups old-fashioned rolled oats, ground for 30 seconds in a food processor or blender – 1 ½ cups old-fashioned rolled oat – 1 ½ cups semi-sweet chocolate chip – Optional: 2+ tablespoons sprinkles, plus more for sprinkling on top – Optional: Flaky sea salt, for sprinkling on top
Set two racks in the middle of the oven and heat it to 325 degrees Fahrenheit. Put parchment paper on two baking sheets. If you don't have parchment paper, grease the baking sheets a little.
The honey and peanut butter were easy to measure out. I used a small liquid measuring cup for this. When you get to the ½ cup mark, add the honey. Then, keep adding the peanut butter until you reach the 1 cup mark.
Mix the honey and peanut butter in a bowl. Whisk mashed banana and melted butter until blended. Scrape down the bowl after whisking in the egg.
Mix in vanilla, baking soda, powder, salt, and cinnamon. Stir the ground, rolled, chocolate chips, and sprinkles with a large spoon until evenly combined. Drop heaping tablespoons of dough onto prepared baking sheets.
I sprinkled more on top for good measure. Reverse the pans halfway through baking the cookies until they're barely set and just starting to turn golden, about 16 minutes.
Take the cookies out of the oven and leave them on the pans to cool completely. Add a little flaky sea salt now if you want to.