Cookies for breakfast?! Heck yeah! One of my besties, Erin, gave me this recipe and told me I had to try them! We adapted it slightly but we love them so much, such an easy recipe and a great on the go snack or breakfast!
This is our new favorite way to use up ripe bananas… and when I make these they definitely end up being ‘anytime’ cookies instead of breakfast cookies! The texture is deliciously moist and soft, similar to a banana bread. The chocolate chips are optional and while I realize they aren’t the most “healthy” addition the kids love them and it makes these yummy cookies taste like a real treat! You could certainly replace them with extra raisins, dried fruit or whatever additions your family likes best! We’ve used almond milk because we always have it on hand but again, you can use whatever type of milk you like best.
These cookies contain no added fats, no butter, no oil and no white or brown sugar (unless you add the chocolate chips) but they DO contain tons of flavor and are really delicious!
Items You’ll Need For This Recipe
Banana Breakfast Cookies
- 3 bananas mashed
- 2 cups quick cooking oats
- 1/3 cup applesauce
- 1 egg
- 1/4 cup almond milk
- 1/4 cup raisins
- 1/2 cup chopped walnuts
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1/2 cup chocolate chips optional
Preheat oven to 350 degrees F.
- Mix all ingredients in a large bowl until well combined.
- Place heaping tablespoons on a parchment lined pan and gently press with a fork.
- Bake 15-18 minutes or until lightly browned. Cool completely.
- Store in the refrigerator up to 4 days.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
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Below are the nutrition facts for this recipe including all ingredients listed (including chocolate chips). Please note this nutrition information is per cookie based on this recipe making 24 cookies. Your nutrition information may vary based on modifications made or brand of product. Enjoy!