Banana Bread Breakfast Cookies (gluten free + dairy free)
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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 because 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 breakfast cookies:
- Mash the bananers.
- Put all the ingredients in a bowl.
- Scoop them into cookies.
- Add some more chocolate chippers on top.
- Eat them all week long!
Legit they are the easiest meal prep breakfast recipe you make ever come across. Not only are they great for busy mornings, days when you’re running out the door, but they are also the perfect wholesome afternoon snack.
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
Banana Bread Breakfast Cookies make a wholesome and kid-friendly make ahead breakfast! They’re naturally sweetened, gluten-free, and dairy-free!
- 2 ripe spotty bananas
- 2 eggs
- 1/3 cup natural peanut butter (or favorite nut/seed butter)
- 1/4 cup agave nectar (honey or maple syrup)
- 2 cups blanched 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
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