Noms: Banana Chocolate Chip Breakfast Cookies


IMG_2033I’ll admit it: I’m a total cheater when it comes to breakfast. I like eggs and oatmeal and waffles and all of those real breakfast foods; however, I also like sleeping (read: I oversleep a lot!). So, most days, breakfast ends up being whatever I can grab and eat fastest. Which, embarrassingly often, means I’m eating cookies for breakfast.

That’s why I was pretty excited to see a recipe for cookies that are actually meant to be eaten for breakfast. How perfect is that?

One of my favorite food bloggers is Sally from Sally’s Baking Addiction. She has a lot of great dessert recipes, but she’s also pretty dedicated to healthy eating. These cookies have no sugar, no butter, no eggs, no flour. I made them a little less healthy by using peanut butter instead of her original almond butter, but they’re still a whole lot better for you than Oreos!

Here’s your visual shopping list. There’s nothing crazy in these cookies — the only ingredient I didn’t already have in my house was honey.


You’ll need:

  • Bananas, mashed — the riper, the better!
  • Honey (or pure maple syrup, as used in the original recipe)
  • Peanut butter (or almond butter, as used in the original recipe)
  • Quick oats**
  • Salt
  • Cinnamon
  • Chocolate chips (Original calls for dark or semi-sweet chocolate — I only had milk chocolate, so I used those, and they tasted fine!)

**Please note that the recipe calls for quick oats, which are sort of a ground-up version of normal oats. I usually use normal ones for cookies, but the quick ones definitely work better here.


Those are normal oats on the left, quick oats on the right. You want the quick ones!

To make the cookies, just mix everything together…


Peanut butter + mashed banana + honey = so much flavor!


Drop the dough onto a parchment-paper lined cookie sheet and flatten them a bit…


These cookies won’t spread, so flatten and shape how you want them! I used about 1/4 cup dough for each cookie, but I’ll make them smaller in the future.

And bake for about 15 minutes, until the cookies are brown around the edges. So easy! I think it took me about 40 minutes to make these, including cleanup, and I ended up with about 18 cookies.

I made these Wednesday, and I was still eating them Friday. After a few days in a well-sealed container, they were still moist, and the flavors were even more intense.

All in all, I was extremely happy with these cookies. I enjoyed them, and the five or six people I shared them with liked them, too. I’ll definitely make them again.

Get the full recipe over at Sally’s Baking Addiction.


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