1. Preheat oven to 350 degrees F.
2. Pulse oats in blender a few times, until mostly a flour texture. Set aside.
3. In a bowl, mash banana with a fork or potato masher (it’ll be about 1/2 cup).
4. Stir in Eggland’s Best Eggs and honey, until smooth.
5. Stir in oat flour, nuts, and chocolate chips.
6. Mist baking pan with cooking spray and with a cookie scoop or spoon, place batter into 24 cookies (~1 tablespoon each). With clean fingers, lightly pat down each one to look like a cookie shape because batter won’t spread when baked.
7. Bake for ~12 minutes, until bottoms are golden.

Additional Notes

1. Store covered at room-temperature for up to 5 days, or up to 10 days in the fridge.
2. Can be made dairy & gluten free with dairy-free chocolate chips and gluten-free oats.