Banana Breakfast Cookies

Banana Breakfast Cookies

RECIPE Acid Reflux, GERD, IBS
Published on Wednesday, December 07, 2022 by Caitlin Riley

A grab-and-go breakfast can be a game-changer!

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. 

Like many of my recipes, you can customize these any way you like by adding mix-ins.

I will occasionally add mini chocolate chips for a sweeter cookie, but my favorite is to add finely chopped walnuts and raisins. These banana breakfast cookies are also a great way to use all 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.

These breakfast cookies are GERD and IBS-friendly as well as gluten and dairy free.

I hope you give them a try!

[[ recipeID=recipe-8lb1any0v, title=Banana Breakfast Cookies ]]

  • Article Comments

Leave a comment on this article:

  • Caitlin Riley

    RDN, LDN

  • Latest Articles

7 Reflux-Friendly Snacks With Zero WW Points
7 Reflux-Friendly Snacks With Zero WW Points
Understanding Food Labels for a Low FODMAP Diet
Understanding Food Labels for a Low FODMAP Diet
The Top Low-Impact Exercises for Gut-Happy Fitness
The Top Low-Impact Exercises for Gut-Happy Fitness
Low FODMAP Lemon Glazed Cinnamon Rolls
Low FODMAP Lemon Glazed Cinnamon Rolls
RECIPE INSIDE
Safe and Savory Spring Soiree: Tips for an Allergy-Free Picnic
Safe and Savory Spring Soiree: Tips for an Allergy-Free Picnic
Omega-3 Supplementation– A Must For Fatty Liver?
Omega-3 Supplementation– A Must For Fatty Liver?
Beyond Bouillon: Demystifying Bone Broth, the Simmering Wellness Sensation
Beyond Bouillon: Demystifying Bone Broth, the Simmering Wellness Sensation

Banana Breakfast Cookies

Servings: 12

Keywords:

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins

Ingredients

Instructions

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

  1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  2. Mash two bananas and set aside.
  3. Blend 2 cups of quick cooking oats into a fine flour.
  4. Mix all dry ingredients together, making a well in the middle.
  5. Add egg and mashed banana and stir until just combined. If adding mix-ins, add now.
  6. 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.
  7. Scoop onto the cookie sheet and bake for 12-15 minutes.
  8. Put on a cooling rack to cool and enjoy!

Nutrition Facts

Serving Size: 1

Serving Per Recipe: 12

Amount Per Serving
Calories 100
% Daily Value*
Total Fat 1.5g 2%
Saturated Fat 0g 0%
Trans Fat 0g
Sodium 105mg 4%
Total Carbohydrate 19g 6%
Dietary Fiber 2g 8%
Sugars 7g
Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Notes

Baking Time: 12-15 minutes depending on your oven


Makes 12-15 cookies, depending on the size of bananas