chocolate chip breakfast cookies

My pregnancy sugar dragon has been in full swing lately so I'm weaving in a healthier version of the chocolate chip cookie, which makes them appropriate for breakfast....or at least that's what I'm going with. I believe in a "no guilt" approach to wellness, exercise and nutrition and I can generally feel when I've swung a little too far to one end of the spectrum between truly enjoying indulgences and over doing it a bit, which is where I'm at right now.  If you've followed my recent Instagram posts, you'll know that we just hit the 1/2 way mark of this pregnancy and we found out that #4 is a boy! Just about 20 weeks to go and I want to keep active and well.  So, onto these breakfast cookies.  They'll give you that sweet little something with the wholeness of oatmeal and no refined sugars.

Ingredients
-1/3 cup ghee or grass fed butter
-2 scoops protein powder (I use Devotion Angel Food Cake)
-2 eggs
-1 tsp vanilla extract
-2 ripe bananas
-1 1/2 cups oats
-1 tsp baking powder
-1/2 tsp salt
-1-2tsp cinnamon, depending on taste preference
-2 TBS flax seed
-2 TBS chia seed
-1/2 cup chocolate chips

Directions
Pre-heat oven to 375 degrees. Mix together the ghee/butter, bananas, eggs and vanilla.  Add in all the dry ingredients, except the chocolate chips.  Stir until fully mixed together.  Fold in the chocolate chips.  Prepare a cookie tray with parchment paper or non-stick cooking spray.  Using a small cookie scooper, scoop out the dough into little balls on the prepared cookie tray.  Bake at 375 for approximately 12 minutes.  Allow to cool and enjoy!