Healthy breakfast cookies made with mashed bananas, oats, almond butter, and chocolate chips. Perfect for meal prep and naturally sweetened with maple syrup.

american

Nutrition

Provides moderate calories with healthy fats from almond butter and coconut oil, natural sugars from bananas and maple syrup, and fiber from oats.

Calories	215 kcal
Energy	900 kJ
Protein	6 g
Total Fat	13 g
Saturated Fat	5 g
Trans Fat	0 g
Polyunsaturated Fat	2 g
Monounsaturated Fat	5 g
Cholesterol	0 mg
Carbohydrate	22 g
Sugars	10 g
Dietary Fibre	3 g
Sodium	101 mg

*per serving

VeganVegetarianGluten FreeEgg FreeSoy FreeShellfish FreeSesame FreeHigh FibreNutritious

This information is AI-estimated. For the most accurate details, please rely on product packaging. Always consult your doctor for professional dietary advice.

bakingbreakfastmeal prepcookiesoven and roastingfamily friendly

Banana Chocolate Chip Breakfast Cookies

Sally's Baking (Sally)

12

Name: Banana Chocolate Chip Breakfast Cookies — Tasty Bites
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 servings
Ingredients: 1 cup Mashed Bananas (about 3 medium or 2 large ripe bananas); 2.5 cup Oats (quick oats or old-fashioned whole rolled oats); 0.5 teaspoon Salt; 0.5 teaspoon Ground Cinnamon; 0.25 cup Coconut Oil (melted); 0.75 cup Almond Butter (natural-style); 0.25 cup Maple Syrup (pure maple syrup or honey); 0.5 cup Chocolate Chips (dairy-free or regular semi-sweet)

servings

0

per serve

0

minutes

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Ingredients

1 cup Mashed Bananas about 3 medium or 2 large ripe bananas

2.5 cup Oats quick oats or old-fashioned whole rolled oats

0.5 teaspoon Salt

0.5 teaspoon Ground Cinnamon

0.25 cup Coconut Oil melted

0.75 cup Almond Butter natural-style

0.25 cup Maple Syrup pure maple syrup or honey

0.5 cup Chocolate Chips dairy-free or regular semi-sweet

Equipment

Wire Rack

Parchment paper

Spoon

Large bowl

Oven

Measuring cup

Large baking sheets

Instructions

Preheat oven to 325°F (163°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.

Place all of the ingredients in a large bowl. (I usually mash the bananas in a large bowl, and then add the remaining ingredients.) Stir everything together until fully combined, or use a handheld or stand mixer with a paddle attachment to beat. The dough is thick and heavy.

Using a 1/4 cup measuring cup, portion 1/4-cup mounds of cookie dough (about 70g each) onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)

Bake for 17–20 minutes or until the edges are lightly browned. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.

Cover leftover cookies and store at room temperature for up to 2 days or in the refrigerator for up to 10 days. Cookies get extra soft in storage, and taste best right out of the refrigerator.