Breakfast Cookies
These Breakfast Cookies are perfect for before school for a healthy breakfast on the go. Full of bananas, oatmeal, maple syrup, coconut oil and dark chocolate chips, these portable breakfast cookies have both great nutritional value and taste alike.
Perfect Before School Breakfast
I like to make things for my son that I can know are healthy, but he thinks are not. Like cookies! Little did he know this cookie was full of oats and bananas. He ate 3 in one sitting. I like to have a few things readily available especially for school mornings for a healthy, filling breakfast and breakfast cookies are just that.
Breakfast Cookie Recipe
I love an excuse to use up ripe bananas! I get tired of making banana bread, these cookies are a welcome relief. Mash up overripe bananas in a bowl, until they are a paste like consistency.
Next, add in the remaining ingredients. These cookies use peanut butter for added protein and flavor, but you could also use any kind of nut butter you like (almond, sunflower, even Nutella!).
Mix together until a coarse dough forms.
- The cookie dough will be fluffy, not like a cookie dough, but more like sand.
- I recommend using a cookie scoop (2 tbsp) to keep each cookie the same size. Slightly press each cookie down once scooped onto the parchment paper.
- Scoop the cookie dough onto a parchment lined cookie sheet (no nonstick spray necessary) and bake for about 15 minutes, or until the bottom of each cookie is golden brown.
Storing Breakfast Cookies
Allow the cookies to cool for about 10 minutes before enjoying, and store them in the refrigerator for up to 4 days in either a resealable plastic bag, or individually wrapped in plastic wrap.
More Easy Breakfast Recipes
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Enjoy!- Kathi and Rachel
Easy Breakfast Cookies
Ingredients
- 1 cup mashed banana (equivalent to about 2-3 bananas, depending on size)
- 2.5 cups oats
- 2 tbsp coconut oil
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 cup peanut butter (or nut butter of choice)
- 2 tbsp maple syrup (pure is best)
- 1 tsp vanilla
- 1/2 cup chocolate chips
Instructions
- Preheat oven to 350 degrees fahrenheit. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, mash banana until a paste forms. Add all remaining ingredients, and stir with a spatula until a coarse dough forms.
- Measure each cookie out using a 2 tbsp scooper, slightly flatten as you place them on the baking sheet. This recipe yields about 12 cookies.
- Bake for about 15 minutes, or until bottom of cookie is golden brown. Allow to cool for 10 minutes and enjoy.
Nutrition
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