Banana Bread Breakfast Cookies

banana bread breakfast cookies

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). banana bread breakfast cookies

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! banana bread breakfast

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! banana bread cookie

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!

banana bread cookie stack

Print Recipe
Banana Bread Breakfast Cookies
Course Main Dish
Cuisine Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
cookies
Ingredients
Course Main Dish
Cuisine Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
cookies
Ingredients
Instructions
  1. Make flax egg by combining 1 tbsp flaxseed with 3 tbsp water and allowing to sit in the refrigerator for at least 15 minutes.
  2. Preheat oven to 350F.
  3. Thoroughly mash bananas in large bowl until smooth.
  4. Add other wet ingredients, including the flax egg, to the banana mash.
  5. In a separate bowl, combine all dry ingredients, except the walnuts and chocolate chips, and mix until evenly distributed.
  6. Add dry ingredients to wet ingredients and mix until fully combined.
  7. Fold in walnuts and chocolate chips.
  8. Create patties out of the dough, just slightly smaller than the palm of your hand. Place on parchment paper- lined baking sheet and flatten out slightly. Patties should be about 1/4-1/2 inch thick.
  9. Bake for 20-25 minutes, or until bottoms of cookies are slightly browned.
  10. Allow to cool slightly before enjoying! 
Recipe Notes

For a delicious, no added sugar option, sub 100% cacao chocolate chips for the 85%  cacao chips in this recipe and use unsweetened coconut flakes in place of walnuts to balance out the bitterness. Seriously, so good!

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Macros per cookie: 220 calories, 15g fat, 15g carbs, 3g fiber, 6g sugar (2g added sugar), 6g protein

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14 comments / Add your comment below

  1. I loveee banana bread too, but it’s usually so much sugar as you say! These look great. Breads do dry out pretty quickly, so this may be a great way to go. 🙂

    1. They’ll be gone before they even have the opportunity to go dry! But they definitely hold up well and in the 4 or 5 days it takes my step dad and I to eat a batch, they did not go dry!

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