Banana Bread transforms into Banana Bread Breakfast Cookies, with these gluten-free, whole grain, sugar-free, and oil-free breakfast cookies that are only made in ONE bowl! Filled with banana flavor, and chunks of oats, nuts and chocolate chips; these Banana Bread Breakfast Cookies are a classic flavor combo that you’ll quickly want to make over and over again.
Growing up, Banana Bread was one of our family favorites.
I grew up eating homemade banana bread pretty often, and it was pretty much the only way I would eat bananas. Something about the comforting warmth and smell of banana bread just feels like home.
After I had kids I knew I wanted to show them how amazing banana bread is… but what I didn’t account for was how PICKY kids are.
It shouldn’t really be a big surprise to me, I was a bit of a picky child, and it’s not like I had zero experience with kids before I had my own. You just.. forget.. and when they are in your own house, everything (good or bad) is AMPLIFIED.
Which means, my two little picky eaters are always driving me a little nuts when it comes to food. My oldest, he’s a “threenager,” which means some days he likes everything and other days he likes nothing. My youngest, she’s one, and pretty much only eats carbs, cheese and chocolate. I guess the apple didn’t fall far from the tree on that one… 😉
Instead of throwing in the towel and feeding them cereal every morning (which begs the question, why do kids like cereal so much anyway?! Is crunchy food deliciously innate to us?!), I try to make things in a fun form.
Such a classic mom move (I’m semi-embarrassed how mom I am right now!); that I’ve taken something and made it into a “cookie” to get my kids to eat it for breakfast. Guess what? Kids love cookies and kids love chocolate.
Hey – no complaining around here during breakfast time anymore. 🙂
When mama’s happy, everyone is happy right? (Or however that saying goes..) I’ve learned the last few years that there is some real truth to that. Now I can have my banana bread and eat it too 😉
Mom win #2: How healthy and easy these Banana Bread Breakfast Cookies are! They are:
- Gluten-free, whole grain from oats (making them high in fiber)
- Sugar-free (ONLY naturally sweetened by bananas)
- Oil-free (no oil or butter here!)
- Filled with walnuts and ground flax seed (for antioxidants, omega 3’s, fiber)
- Made in ONE bowl. Less dishes. That makes EVERYONE happy right?! 🙂
Per the usual, these Banana Bread Breakfast Cookies are easy to make too. Simply mix all your dry ingredients in a mixing bowl, push them to the sides to create a well and add in your wet ingredients. Stir everything together, fold in your chocolate chips, scoop them with a cookie scoop onto a pan, flatten them out a bit and bake them. Moral of the story: you can whip these breakfast cookies up FAST.
And – they will FLY off your counter fast too 😉
So tell me, do you have picky eaters too?
Are you always on the hunt for a healthy, delicious and easy breakfast to make for them, to try and convince them that cereal for breakfast isn’t the only option?! Join the club! 😉
I hope your family enjoys these Banana Bread Breakfast Cookies as much as mine does, and hopefully these breakfast cookies will make Mama (and everyone else) happy 🙂
- 1/2 cup oats (certified gluten-free)
- 1/3 cup oat flour (certified gluten-free)
- 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup flax seed, ground
- 1/2 cup walnuts, finely chopped
- 1 cup ripe, mashed banana (about 2 large bananas)
- 1 egg
- 1/2 tsp vanilla
- 1/3 cup chocolate chips
Preheat your oven to 375 and line a pan with parchment paper.
In a large mixing bowl, combine all your dry ingredients and stir together till all is well combined.
Move your dry ingredients to the sides and create a well in the center of your bowl. Add your wet ingredients into the center and whisk them together, then combine them with your dry ingredients and stir everything in your bowl together till it is all thoroughly combined.
Add your chocolate chips to the bowl and stir them into your breakfast cookie batter.
Scoop your cookie dough onto your pan, making about 16 cookies. Press each cookie down lightly so they are more of a cookie shape (as these cookies won't spread much).
Bake for 9-11 minutes, or till the edges of the cookies are browning and the tops are set.
Let cool for about 10 minutes and then devour!
Due to the high amount of bananas, I like to store these breakfast cookies in the fridge. They last about a week. You can also store them in your freezer and they will last about a month or so.