Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and brown sugar. With the mixer on low, add in the egg and banana. Turn the mixer to medium to blend.
2. In a bowl add the flour, soda, salt and oats. Mix to combine. Shut the mixer off, add in the dry ingredients then turn it on starting with low just to blend to combine.
3. Add in the chocolate chips, coconut flakes, toffee chips and chai seeds mixing just to combine. Scrape down the sides, mix and then put the cookie mixture into a bowl, cover it and place it in the fridge for at least 2 hours.
4. When ready to bake, preheat the oven to 375F rack in the middle. Line cookie sheets with parchment paper.
5. Using a medium cookie scoop (about 2 tablespoon) place the cookie dough on the pan about 2” apart.
6. Bake for 10-12 minutes or until golden brown around the edges. The cookies will still be somewhat soft on the pan. They will firm up on the pan as they cool. Once cooled on the pan, remove to a cooling rack and drizzle with melted chocolate.
7. Store in an air tight container.