Banana Chocolate Chip Breakfast Cookies
Delicious and wholesome Banana Chocolate Chip Breakfast Cookies made with healthy ingredients.
Equipment
- electric mixer
- Glass Mixing Bowls
- baking sheets
- Silicone Baking Mats
- Cooling Rack
Ingredients
- 1 cup mashed bananas about 3 medium or 2 large ripe bananas
- 2.5 cups quick oats or old-fashioned whole rolled oats
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
- 0.25 cup coconut oil melted
- 0.75 cup natural-style almond butter
- 0.25 cup pure maple syrup or honey
- 0.5 cup dairy-free chocolate chips or use regular semi-sweet
Instructions
- Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Place all of the ingredients in a large bowl. Stir everything together until fully combined. The dough is thick and heavy.
- Using a ¼ cup measuring cup, portion ¼-cup mounds of cookie dough onto prepared cookie sheet. Slightly flatten out into a cookie shape.
- Bake for 17–20 minutes or until the edges are lightly browned. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
- Cover leftover cookies and store at room temperature for up to 2 days or in the refrigerator for up to 10 days.
Notes
Cooled cookies can be frozen up to 3 months. Thaw on the counter or in the refrigerator. Use certified gluten-free oats to make them gluten free, and/or use dairy-free chocolate chips to make them vegan.
Nutrition
Serving: 1cookieCalories: 160kcalCarbohydrates: 22gProtein: 4gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 80mgPotassium: 180mgFiber: 3gSugar: 6gVitamin C: 5mgCalcium: 3mgIron: 5mg
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