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!
1/3cuppure maple syrupsub with honey or coconut sugar
1/4cupcoconut oilmelted; sub with your favorite oil
1/4 cupalmond butteror your favorite nut butter
2largeeggs
2 1/2cupsold fashioned rolled oats
1teaspoonbaking powder
1teaspoonground cinnamon
¼teaspoonsalt
1/2cupunsweetened coconut flakes
1/3cupmini dark chocolate chipsor 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!