8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
these banana chocolate chip breakfast cookies are naturally sweet with just the right amount of indulgence from the coconut sugar-sweetened chocolate chips. the bananas add a fruity sweetness, while the nut butter brings a hint of nuttiness and richness. the texture is soft and chewy, with a hearty bite from the rolled oats and just enough structure from
Servings 6 servings
Calories 299kcal
Ingredients
- 3 overripe bananas mashed (about 1 1/4 cups)
- 1 1/2 cups rolled oats use gluten-free
- 1/4 cup almond flour
- 1/3 cup creamy nut butter almond, peanut, or cashew butter works well
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/2 cup coconut sugar-sweetened chocolate chips
Instructions
- preheat your oven to 350°f (175°c) and line a baking sheet with parchment paper. in a large mixing bowl, mash the bananas until smooth.
- stir in the nut butter and vanilla extract until well combined. add the oats, almond flour, cinnamon, and sea salt. mix until a sticky dough forms.
- fold in the chocolate chips and any optional add-ins like nuts or seeds. use a large spoon to drop dough onto the prepared baking sheet, then gently flatten each cookie slightly. the batter is sticky, so you can very lightly wet your fingers with water or cooking oil of your choice.
- bake for 15 minutes, or until the edges are set and lightly golden. let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Approximate Macros per cookie
calories: ~299
protein: ~7.3 g
carbs: ~42 g
fat: ~13 g
fiber: ~5.7 g