Healthy Banana Breakfast Cookies: The Perfect Grab-and-Go Morning Solution
A grab and go breakfast can be a gamechanger!
We all know those mornings when everyone is in a rush and you can barely get out the door on time, never mind sitting down to a hot breakfast.
Enter my banana breakfast cookies for a filling and healthy fast breakfast.
Customizing Your Breakfast Cookies
Like many of my recipes, you can customize these any way you like by adding in mix-ins. I will occasionally add mini chocolate chips for a sweeter cookie, but my favorite is to add finely chopped walnuts and raisins.
Making the Most of Overripe Bananas
These banana breakfast cookies are also a great way to use those bananas on your counter that are about to go bad. Pro Tip: The riper/brown the banana- the better! The brown spots mean that the banana will be sweet and concentrated in flavor.
Suitable for Special Diets
These breakfast cookies are GERD and IBS friendly as well as gluten and dairy free. I hope you give them a try!
Ingredients
2 mashed bananas
2 cups quick oats, blended into a flour (use GF if needed)
1 ½ tsp baking powder
½ tsp cinnamon
¼ tsp salt
1 egg
¼ cup maple syrup
1 tsp vanilla
Suggested mix-ins: dairy free chocolate chips, diced walnuts, raisins
Instructions
Preheat the oven to 375°F and line a baking sheet with parchment paper.
Mash two bananas and set aside.
Blend 2 cups of quick cooking oats into a fine flour.
Mix all dry ingredients together, making a well in the middle.
Add egg and mashed banana and stir until just combined. If adding mix-ins, add now.
Put in the freezer for 10-15 minutes to firm up. Don’t skip this step! Your result will be a softer and fluffier cookie.
Scoop onto the cookie sheet and bake for 12-15 minutes.
Put on a cooling rack to cool and enjoy!
Nutrition Facts
Per serving
100
1.5g
19.0g
3.0g
2.0g
105.0mg
7.0g
0.0g
Notes
Baking Time: 12-15 minutes depending on your oven
Makes 12-15 cookies, depending on the size of bananas
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