Banana Bread Cookies are going to be the first thing that pops in your head next time you have over-ripe, spotty bananas sitting on your counter.
Do you ever buy a bunch of bananas and you look up one day and they’re all spotty. You’re like waiiiit I just bought you. But, it’s kinda a blessing in disguise. First you get those spotty bananas, then you get to treat yoself to some delicious baked banana something.
That’s more or less what happened to me the other day.
Two loley, browned bananas were just staring at me. So while I debated whether I should make my favorite coconut almond banana bread or my double chocolate banana bread, I ended up settling on something different…
I decided to make a breakfast cookie that definitely feels indulgent and has chocolate chips but also loaded with protein and good stuff to make it a great way to kickstart your day.
But, probably my favorite part of these cookies is the kid-friendly aspect. My kids are big snackers and my younger son loved heating a couple of these cookies up to eat and random times throughout the day.
These cookies are:
- Soft Baked
- Made in one bowl
- Easy to make
- Perfect for meal prep
How to make banana bread cookies:
Mash the bananers. This is the base of any good banana bread recipe, no?
Put all the ingredients in a bowl. First add the wet ingredients and give it a whisk. Then, add the wet ingredients and whisk it again.
Scoop them into cookies. I like to use a cookie scooper or ice cream scooper to make perfectly round and same-size cookie dough balls.
Add some more chocolate chippers on top. You gots to! Extra chocolate chips on top add some extra chocolate to the cookie (always a good idea), but it also makes the tops nice and pretty 🙂
Bake. Pop them in the oven!
Eat them all week long!
Legit they are the easiest meal prep breakfast recipe you make ever come across. These cookies are great for busy mornings for days when you’re running out the door. They also make a wholesome afternoon snack or pick-me-up throughout the day.
More easy breakfast ideas:
- Trail mix breakfast cookies
- Blueberry breakfast cookies
- Seedy no-bake breakfast cookies
- Banana walnut chocolate chip muffins
- vanilla chia pudding
- sous vide egg bites
- 2 ripe spotty bananas
- 2 eggs
- 1/3 cup natural peanut butter (or favorite nut/seed butter – How to Make Super Creamy Almond Butter)
- 1/4 cup agave nectar (honey or maple syrup)
- 2 cups blanched almond flour (How to Make Almond Flour)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- Preheat oven to 350F.
- Mash the bananas in a medium bowl.
- Add the eggs, peanut butter, and agave nectar.
- Whisk to combine.
- Add the almond four, baking powder, and salt.
- Whisk to combine.
- Fold in the chocolate chips, reserving some to press into the tops of the cookies before you bake them.
- Line a baking sheet with parchment paper.
- Scoop 12 cookies on each baking sheet and top each mound with additional chocolate chips.
- Bake for 12 minutes until the edges are golden brown and the center is set.
- Serving Size: 1 cookie
- Calories: 79
- Sugar: 5.8g
- Sodium: 33mg
- Fat: 4.3g
- Saturated Fat: 1/3g
- Carbohydrates: 8.3g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 14mg