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1
Preheat the oven to 350F; line light baking sheet with tin foil to prevent sticking.
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2
Place the sheet in the freezer for a few minutes.
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3
Note: If you are using a dark baking sheet, you will need to reduce the baking time as this will cause the cookies to bake faster.
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4
Combine the dry ingredients.
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5
In a separate container, mix the pure maple syrup, agave nectar, peanut butter, banana, banilla, and cinnamon.
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6
Mix the dry ingredients into the wet ingredient.
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7
Fold the granola and chocolate chunks into the mix.
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8
Place batter into the refrigerator for 15 minutes.
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9
The batter will be too sticky to roll, so I recommend using a tablespoon to spoon the batter onto the sheet.
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10
Bake in a preheated oven at 350F for 15-17 minutes.
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11
Keep a close eye on them if you determine they aren't cooked completed after 15 minutes, as they will burn shortly thereafter.
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12
Let cool for about 5 minutes and place them onto a baking rack to complete cooling.
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13
The rack is important because the moisture content is high and the cookies will have an uncooked texture if the are not cooled in this manner.
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14
In between sheets, I recommend placing the baking sheet in the freezer for a few minutes.
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15
Also, I'd leave the batter in the refrigerator while baking to keep firm.
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16
Keeping the batter and baking sheet cool allows the cookies to rise.
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17
If you choose not to cool the batter and the sheet, the cookies will not rise but will spread out and you will have flat cookies.
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18
If you choose to use the batter at room temperature, I would reduce baking time to about 13-14 minutes.
