Banana Breakfast Cookies
Banana Breakfast Cookies are chewy and delicious with the goodness of wholesome rolled oats and no refined sugar. They're dairy and gluten-free, and perfect for meal prep breakfast, snacks and even dessert!
Ingredients
- 1 large banana mashed (about 1/2 cup)
- 1/3 cup pure maple syrup sub with honey or coconut sugar
- 1/4 cup coconut oil melted; sub with your favorite oil
- 1/4 cup almond butter or your favorite nut butter
- 2 large eggs
- 2 1/2 cups old fashioned rolled oats
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 1/2 cup unsweetened coconut flakes
- 1/3 cup mini dark chocolate chips or your favorite
Instructions
- Preheat the oven to 350 degrees. Line (2) baking sheets with parchment paper and set aside.
- In a large bowl, whisk together the banana, maple syrup, coconut oil, almond butter and eggs until combined.
- Add the oats, baking powder, cinnamon and salt, and stir until incorporated, then stir in the coconut flakes and chocolate chips.
- Using a ½" cookie scoop, scoop the dough onto the prepared baking sheet about 2" apart, flattening the tops until the cookies are 2-2½" in diameter. Bake one sheet at a time on the middle rack of the oven for 10-13 minutes, or until the cookies are golden and set.
- Remove from heat and cool completely on a wire rack. Enjoy!
Notes
- Store banana breakfast cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for one week.
- Substitute the coconut, chocolate chips and nuts with your favorite add-in's!
Nutrition
Serving: 1cookie, Calories: 115kcal, Carbohydrates: 13g, Protein: 3g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 16mg, Sodium: 64mg, Potassium: 108mg, Fiber: 2g, Sugar: 5g, Vitamin A: 27IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 1mg
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
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