One of my absolute favorite baked goods is banana bread. There is literally nothing better than cutting off a slice of warm, moist, sweet banana bread from a loaf fresh out of the oven. However, banana bread can be super high in sugar, and the store-bought stuff is packed with all kinds of preservatives and other ingredients that really don’t get along well with my Interstitial Cystitis. And, as much as I love a fresh slice of banana bread, I have a hard time getting back to the loaf before the end dries out (or the whole loaf goes stale).
So, staring at the two almost-too-ripe bananas sitting on my kitchen counter, I decided I wanted to make my own version, slightly healthier and more accessible version of this classic baked treat! I decided to make it vegan and gluten free because a) it’s so easy, b) it tastes amazing, and c) just about anyone can enjoy it! While I do not follow a vegan or gluten free diet, I want to make food that is accessible to people with dietary restrictions. I also wanted to make something nutritious and healthy enough for breakfast! So, I developed these Banana Bread Breakfast Cookies.
I’m calling them breakfast cookies because they are nutrient dense enough to start your day right and they’re filling! Also, I’m a huge fan of sweet breakfasts, but I don’t want my breakfasts too high in added sugars. I love sweetening my food naturally with fruit, which is why the only added sugar in these cookies comes from the chocolate chips. In fact, if you like the 100% cacao chips, you can use those to even further reduce the sugar content of these banana bread cookies!
To add some extra healthy fats and fullness to these breakfast treats, I also included walnuts. While they are a higher calorie nut, they’re packed full of minerals and omega-3’s, which are great for cognitive function! They help provide the energy and the brain power you need for any successful day!
Oats, almond flour, coconut flour, and flax add fiber to keep you full throughout the morning. The oats in particular, as well as cinnamon, help to balance out your blood sugar. Almond flour and coconut flour make the texture of these Banana Bread Breakfast Cookies dense but fluffy, just like banana bread should be! The flax egg helps with this texture as well, while adding even more omega-3’s to this recipe!
If you’re looking for a sweet but nourishing way to start your day, give these Banana Bread Breakfast Cookies a try! They pair great with coffee (so I hear from my step-dad, since I can’t personally drink it anymore), hot chocolate, and fresh berries. They also serve as a tasty afternoon pick-me-up to satisfy your 3pm cravings! Best of all, they can be part of your
meal prep to help make your mornings (or afternoon snacks) quick, nutritious, and oh-so-tasty!
Macros per cookie: 220 calories, 15g fat, 15g carbs, 3g fiber, 6g sugar (2g added sugar), 6g protein