Healthy, quick, and EASY banana breakfast cookies made with wholesome ingredients to keep you energized and full all morning (or in between meals).
Key Ingredients
- Bananas naturally include 3 types of sugar (sucrose, fructose, glucose) with fiber, giving you an instant yet stable source of energy.
- Eggs are a great source of protein.
- Chia Seeds small in size but mighty in nutrition. These little guys are a good source of fiber, plant-based protein, and healthy omega fats.
Hot Cooking Tips
- We want RIPE bananas for more enzymes and sweetness (aka more brown spots vs my photo).
- After you combine the mashed bananas with the egg, if you let them sit for 15 minutes the bananas will become more sweet. This is because of the enzyme amylase in the egg converts some of the banana starches to sugar.
- Grease your measuring spoons and cups with a little oil or cooking spray for anything sticky and the ingredients will slide right out. (i.e. in this recipe I greased the tablespoon for the honey and 1/4 cup for the almond butter).
- With your fingers, flick water on the baking sheet before laying down parchment paper. This will prevent the paper from rolling up on ya.
Banana Breakfast Cookies
Healthy, quick, and EASY banana breakfast cookies made with wholesome ingredients to keep you energized and full all morning (or in between meals).
Yields: 12 Cookies
Ingredients
- 1 cup bananas, mashed (about 2-3 bananas)
- 1 egg
- 2 tablespoons coconut oil, melted
- 2 tablespoons honey
- 2 tablespoons chia seeds
- ¼ cup almond butter
- 1¼ cup rolled oats
- ⅓ cup walnuts, chopped
- ½ teaspoon cinnamon
- ¼ teaspoon salt
Instructions
- Preheat oven to 350℉ and prep baking sheet with parchment paper.
- In a large bowl mash the bananas until smooth-ish, stir in egg, melted coconut oil, and honey. Next add the chia seeds and give it a good stir. Let the mixture sit for at least 5 minutes to allow the chia seeds to expand and bind the batter. (Plus, this makes chia seeds easier to digest, win-win!)
- Add almond butter, stir. Add rolled oats, stir. Add walnuts, cinnamon, and salt, stir.
- Scoop 2-3 tablespoons of dough onto prepared baking tray. Use the bottom of a measuring cup and flatten each dough-ball for even cooking. The cookies will stay whatever shape you bake them.
- Bake at 350℉ for 10-12 minutes.
- Allow cookies to cool and store in airtight container in fridge for 1 week or freezer for 3 months.
Notes
Check out Hot Cooking Tips in the post for helpful tricks!
These were very good and easy to make. Great way to use up overripe bananas. Only had one banana so made a half batch. It made 8 breakfast cookies.