Description
If you love cookies as much as I do and wish you could eat them for breakfast guilt-free, you’ve got to try these banana oat breakfast cookies! They are healthy cookies, naturally sweetened, dairy-free and rich in fiber thanks to oats and whole wheat flour.
Ingredients
Scale
- 2 medium ripe bananas
- 1/4 cup (40g) coconut oil (melted and cooled)
- 1/4 cup (59ml or 80g) pure maple syrup
- 1 tsp vanilla extract
- 1 egg
- 1 cup (100g) rolled oats
- 1 cup (130g) whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup (60g) chocolate chips
Instructions
- Preheat your oven to 350F and line a baking sheet with parchment paper
- In a bowl, mash your bananas.
- Mix in the coconut oil, maple syrup and vanilla extract. When well combined, add in the egg.
- Incorporate the whole wheat flour, baking soda and salt all at once.
- Fold in the oats and chocolate chips.
- Using a medium cookie scoop (~1 tbsp), drop the dough onto your lined baking sheet and bake the cookies for 10-12 minutes.
- Store the cookies in an airtight container and in the fridge for up to 5 days.
Notes
The cookies don’t spread too much so if you don’t want a super thick cookie, flatten the dough a tiny bit once on the cookie sheet to get a bit of a larger cookie.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Cookies
- Cuisine: Healthy
Nutrition
- Serving Size: 1 cookie