How To Make Banana Chocolate Chip Breakfast Cookies
If you’re looking for a clean-eat snack, these gluten-free breakfast cookies are it! Enjoy bites of spiced banana-chocolate cookies all in one treat.
- 2⅓cupsquick oats,not whole oats
- 1tspground cinnamon
- 1cupalmond butter
- ¼cuppure maple syrup,or honey
- 2large bananas,(about 1 cup), ripe, mashed
- ⅓cupdark chocolate chips,or semi sweet
- ⅓cupalmonds,sliced, optional
Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
Combine the oats, salt, cinnamon, almond butter, maple syrup, bananas, chocolate chips, and almonds into a large bowl. Using a large rubber spatula or wooden spoon, mix until thoroughly combined. The dough will be sticky and thick.
Each cookie will be 3 tablespoons of dough. Drop this amount onto a prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.
Bake for 15 minutes until the edges are very slightly brown. Don’t bake any longer.
Allow to cool on the cookie sheets completely.
Serve and enjoy!
Cookies stay fresh at room temperature for 1 week.
- Calories: 301.78kcal
- Fat: 18.38g
- Saturated Fat: 2.68g
- Trans Fat: 0.00g
- Monounsaturated Fat: 9.79g
- Polyunsaturated Fat: 4.11g
- Carbohydrates: 29.95g
- Fiber: 5.85g
- Sugar: 10.12g
- Protein: 8.72g
- Cholesterol: 0.17mg
- Sodium: 162.93mg
- Calcium: 113.53mg
- Potassium: 406.70mg
- Iron: 2.49mg
- Vitamin A: 0.89µg
- Vitamin C: 2.16mg
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