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.
Serves:
Ingredients
- 2⅓cupsquick oats,not whole oats
- ¾tspsalt
- 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
Instructions
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Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
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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.
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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.
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Bake for 15 minutes until the edges are very slightly brown. Don’t bake any longer.
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Allow to cool on the cookie sheets completely.
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Serve and enjoy!
Recipe Notes
Cookies stay fresh at room temperature for 1 week.
Nutrition
- 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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