Banana Breakfast Cookies Recipe

Ingredients

• 2 overripe bananas

• ¼ cup coconut oil liquid

• 2 tablespoons (33g) peanut butter

• ¼ cup (50g) granulated sugar

• 1 large egg

• 1 teaspoon baking soda

• 1 teaspoon vanilla

• 1 tablespoon ground flax optional

• 1 cup all-purpose flour

• 1 ½ cups (128g) quick oats

• ¼ cup mini chocolate chips

Nutrition

Serving: 1cookie | Calories: 116kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 68mg | Potassium: 88mg | Fiber: 1g | Sugar: 6g | Vitamin A: 28IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

Instructions

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper.

2. Mix bananas, coconut oil, and peanut butter with a hand or stand mixer until combined. Mix in sugar, egg, baking soda, vanilla, and flax. Mix in flour and oats and blend until just combined. Stir in chocolate chips.

3. Scoop 2 tablespoon sized cookies onto your baking sheet. Flatten slightly with the palm of your hand (they will not flatten by themselves while baking). Bake for about 10 minutes until they start to get golden brown. Cool before removing from cookie sheet.

4. Best served warmed in the microwave! Keep some in the freezer for a fast morning breakfast.

Notes

Substitutions:

• Omit granulated sugar and use 2 tablespoons honey

• Omit granulated sugar and use your favorite sugar-free sweetener (follow the guidelines of that sweetener for swap amount)

• Use vegetable oil instead of coconut oil

• Omit oil and use an equal amount of unsweetened applesauce

• Use a combination of whole wheat and all-purpose flour or substitute all the all-purpose with white whole wheat flour

• Omit the chocolate chips and use nuts instead

• Add 1/2 teaspoon cinnamon to the batter

• You can also bake these as 1/4 cupfuls for a larger cookie.