Nutty chocolate banana breakfast cookies

Nutty chocolate banana breakfast cookies

Mix up a batch of these breakfast cookies for a healthy and tasty anytime of day snack

As with all recipes involving the oven, parent supervision is definitely recommended!


  • 2 peeled and smashed medium sized ripe bananas
  • 3/4 cup nut butter (peanut, almond or your choice)
  • 1 1/2 cups gluten free instant oatmeal (or 3 packets of single serve)
  • 4 tablespoons maple syrup
  • 4 tablespoons almond or hazelnut flour
  • 2 tablespoons ground flaxseed
  • 1/4 cup unsweetened, flaked coconut
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup chocolate chips (dairy-free if you can find them)


Heat oven to 350 degrees, line a cookie sheet with parchment paper.

Have the kids help with the following steps: 

Smash the bananas in a medium-sized mixing bowl. Measure out oats / tear packets of oatmeal and add to bowl.

Mix in rest of ingredients, one at a time with a spatula or wooden spoon until well combined.

Using two metal spoons, dollop 12 equally-size portions onto the parchment paper.

Grown ups again:

Bake at 350 degrees for about 15 minutes, or until slightly golden brown. Cool and enjoy!

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