Nutty Chocolate Banana Breakfast Cookies
Half of my immediate family can wait for a few hours before they eat breakfast, typically. The other half, consisting of myself – needs to eat right away. Usually, a banana or a granola bar tides me over until I can get a more substantial breakfast on the table. Now that we have morning activities to get to, it’s become even more important to find grab and go breakfast choices. Enter: breakfast cookies. I’ve been known to eat a chocolate chip cookie or espresso brownie for breakfast. This harkens back to my early morning shifts as a barista. These breakfast cookies are way healthier than my choices as a twenty-something. And since I went gluten-free and dairy-free several years ago, this fit the dietary bill and sweet tooth alike. What’s also really nice about this recipe is you can swap out the mix-ins (coconut, flaxseed, chocolate chips) just keep the base ingredients the same (bananas, nut butter and oatmeal).
A great place to find reasonably priced and healthy baking ingredients and have them delivered to your doorstep is Thrive Market. I discovered them during the height of the COVID pandemic as a grocery delivery service. They’ve been a huge help in this department. They also offer many gluten-free, dairy-free and low FODMAP complaint foods. Bonus is that they have an app which makes it super easy to add to your cart as you need. Check out this link for more (you’ll get a percentage off your first order as a reader of my blog – thanks!)
And did I mention that the kids love helping with this recipe? Smashing bananas? Choose your own mix-ins? It’s a win-win for everybody. I hope you enjoy.
Nutty Chocolate Banana Breakfast Cookies
Equipment
- oven
- aluminum cookie sheet (1/2 size)
Ingredients
- 2 medium sized peeled and smashed ripe bananas
- 3/4 cup nut butter (peanut, almond or your choice)
- 1 1/2 cups gluten-free instant oatmeal (or three packets of single serve)
- 4 tbsp maple syrup
- 4 tbsp almond or hazelnut flour
- 2 tbsp ground flaxseed
- 1/4 cup unsweetened, flaked coconut
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 cup chocolate chips (dairy-free if you can find them)
Instructions
- Heat oven to 350 degrees Fahrenheit, line a cookie sheet with parchment paper
- Smash the bananas in a medium-sized mixing bowl
- Measure out oat / 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 sized portions onto the parchment paper
- Bake at 350 degrees for about 15 minutes or until slightly browned
- Cool and enjoy!
