These healthy breakfast cookies are a fantastic way to start your day. They would also make the perfect pack-along snack for kids to enjoy mid morning while in school. Make sure you look for certified gluten-free muesli, like the one made by Bob's Red Mill.
Preheat oven to 350 degrees and line a baking sheet with a silpat or parchment paper.
Whisk bananas, almond butter and honey in a large mixing bowl until smooth. Stir in the muesli, chocolate chips, vanilla extract and sea salt until evenly combined.
Using a scoop that holds approximately 2 tablespoons or batter, scoop the mixture onto the prepared baking sheet, leaving about 2-3 inches between each cookie.
Bake for 10 minutes, remove from oven and flatten gently with a spatula. Return to the oven and bake for an additional 10 minutes, or until edges are golden brown. Remove from oven and allow to rest on the baking sheet for 5 minutes, then cool completely on a rack.