Banana Oatmeal Chocolate Chip-my favorite iphone pic

I take A LOT of pictures on my phone this is one of my favorites
Recipe From this Blog
(I used Xylitol instead of sugar, and I used more whole wheat flour I think it was 3/4 cup. I also used dairy free mini chocolate chips 'cause I've wanted to try them. I used walnuts and cloves)

Banana Oatmeal Chocolate Chip Cookies 
These are great to make when you've got overripe bananas sitting around. And I think they make a pretty darn good breakfast if you're in a hurry (all that oatmeal and bananas plus not a lot of sugar - better than a lot of breakfast options out there!). You can even make them in muffin tins (they work great that way) if you want to make them into a more presentable-seeming breakfast food. Sorry I don't have a photo.
Ingredients:
1/4 cup (1/2 cube) softened butter
1/2 cup ground flax seed (or another 1/4 cup butter if you don't have the flax seed but better with flax)
1 egg
1 cup mashed ripe bananas (2-3 overriped bananas - I just put them in the mixer w/o mashing first, works great)
1 cup sugar
1 1/2 cups white flour (or 1 cup white and 1/2 cup wheat)
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves or allspice
2 cups quick oats
1/2 cup chopped walnuts or pecans (optional)
1 cup chocolate chips
 Instructions: Mix together butter, flax seed, egg, bananas and sugar until somewhat smooth.
Dump in flour, baking soda, salt, cinnamon and cloves and mix those in until incorporated.
Then add the oatmeal one cup at a time while the mixer is going.
Then mix in the nuts and chocolate chips.
The batter will be somewhat shiny and stiff. Put spoonfuls (or use a mini ice cream/cookie dough scoop - my favorite utensil) onto cookie sheets. They will spread a bit but stay sort of puffed up so they don't need to be really far apart on the sheet. Cook at 350 F for 7-9 minutes (take out as soon as they get just slightly brown on the very edges).
 Makes about 3 dozen (36) cookies.