8-Ingredient Banana Chocolate Chip Breakfast Cookies (No Refined Sugar)
u003cstrongu003eMacros Per Cookie (makes 7 cookies):u003c/strongu003eu003cbru003eu003cstrongu003eCalories:u003c/strongu003e 241u003cbru003eu003cstrongu003eProtein:u003c/strongu003e 6 gu003cbru003eu003cstrongu003eFat:u003c/strongu003e 13 gu003cbru003eu003cstrongu003eCarbs:u003c/strongu003e 28 gu003cbru003e
Servings 7 servings
Calories 300kcal
Ingredients
- 3 overripe bananas, mashed (about 1 1/4 cups) 1 1/2 cups rolled oats (use gluten-free if needed) 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.