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Monday, January 23, 2023

Banana Chocolate Chip Breakfast Cookies


You’ll love these wholesome and naturally gluten-free, egg-free banana chocolate chip breakfast cookies. They arrive collectively in simply 1 bowl with solely 8 elements together with oats, mashed bananas, and almond butter. Sweetened with maple syrup with no dough chilling needed, these are a simple, healthful, and fast breakfast or anytime deal with!

close-up overhead photo of banana chocolate chip breakfast cookie with oats.

Like my basic breakfast cookies, at the moment’s variation are chewy, dense, and satisfying; and so they make a beautiful grab-and-go breakfast or anytime snack you’ll be able to be ok with. This banana model is even less complicated to make, with fewer elements.

If you happen to get pleasure from more healthy goodies like these chocolate banana muffins and peanut butter banana chocolate chip oatmeal bars, you’ll love these banana chocolate chip breakfast cookies!


These Banana Chocolate Chip Breakfast Cookies Are:

  • An “anytime” more healthy cookie
  • Made in simply 1 bowl
  • Naturally vegan if utilizing dairy-free chocolate chips
  • Naturally gluten free (if utilizing licensed GF oats)
  • An egg-free baking recipe
  • Sweetened with maple syrup and bananas
  • Hearty, healthful, & satisfying
  • Cherished by youngsters and adults alike
  • An excuse to have chocolate chip cookies for breakfast 😉
banana oatmeal breakfast cookies with chocolate chips on pink and white linen.

8 Components & Doable Substitutions

  • Oats: Use both kind of oats—fast or complete. Over time I’ve discovered that there’s no distinction within the consequence. If you’re gluten illiberal, ensure you are utilizing licensed gluten-free oats.
  • Salt: Taste enhancer.
  • Cinnamon: A key ingredient in most oatmeal cookies, like chewy oatmeal chocolate chip cookies.
  • Almond Butter: Use the grainy, drippy, pure sort. A take a look at batch with a extra processed almond butter was not tasty. As a substitute of almond butter, strive peanut butter, cashew butter, or sunflower seed butter for a naturally nut-free possibility. I like utilizing this selfmade almond butter.
  • Coconut Oil: Simply 1/4 cup actually improves the feel in these breakfast cookies. Search for one which’s labeled “virgin” or “unrefined.”
  • Pure Maple Syrup: Attempt to use the actual stuff, not “breakfast syrup.” You should utilize honey as an alternative of maple syrup, protecting in thoughts these cookies would now not be vegan. Or strive date syrup.
  • Bananas: Bananas add sweetness, so be sure they’re tremendous ripe. See beneath about utilizing frozen bananas.
  • Chocolate Chips: To maintain these cookies vegan, ensure you use dairy-free/vegan chocolate chips. I like semisweet or darkish chocolate chips in these, however you may swap the chips for chocolate chunks, raisins, dried cranberries or blueberries, or a mixture! If you happen to’d prefer to get a bit of nutty, stir in some chopped pecans or walnuts.
ingredients measured on counter including maple syrup, cinnamon, coconut oil, almond butter, 2 bananas, chocolate chips, and oats.

Combine Collectively in 1 Bowl & Bake

There are hardly any directions to offer you—simply throw all the things collectively in a bowl and blend. It’s that simple. I take advantage of an electrical mixer, which is how I usually mash bananas for banana bread, however be at liberty to make use of good ol’ customary arm muscle as an alternative. Count on a thick and sticky dough.

mashed banana in bowl and banana oatmeal chocolate chip mixture in another bowl.

Scoop 1/4 cup of dough per cookie. Prepare on 2 lined baking sheets. This recipe yields 12 massive cookies, so place 6 mounds of dough on every.

measuring cup of oatmeal dough mixture and another photo showing cookie dough on lined baking sheet.

Barely flatten the tops of every cookie. Utilizing the again of a spoon, barely flatten the tops to make massive discs as an alternative of tall mounds. The cookies received’t unfold, so this helps give them some form. Bake the cookies till the sides are frivolously browned.

The cooled cookies needs to be refrigerated, for greatest style and texture. I really love them straight out of the fridge—they nearly style a bit fudgy!


FAQ: Can I Use Frozen Bananas?

Sure, frozen and thawed bananas work on this recipe and you may learn extra about Find out how to Freeze & Thaw Bananas for Baking in the event you’d like.

Two necessary issues to recollect:

  • The riper the banana, the higher. Whenever you bake with bananas, you wish to use brown, spotty, super-ripe ones.
  • Pressure off extra liquid. As bananas thaw, they set free numerous liquid, which may throw off the moist elements in any baking recipe. I all the time suggest draining off most or all of that extra liquid earlier than mashing and measuring them in your recipe.
half of a banana oatmeal cookie stacked on top of a whole cookie.
banana chocolate chip breakfast cookie on plate with strawberry and banana slices.

FAQ: Can I Freeze These Banana Chocolate Chip Breakfast Cookies?

Whereas known as breakfast cookies, they’re nice all day, day by day. I like them as a day snack, for breakfast on the go, or as a more healthy dessert. Every batch yields about 12 cookies, and typically I make a double batch to maintain extras within the freezer for fast selfmade snack choices.


Wholesome Baking Recipes

Print

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banana chocolate chip breakfast cookie on plate with strawberry and banana slices.

Banana Chocolate Chip Breakfast Cookies


  • Writer:
    Sally

  • Prep Time:
    10 minutes

  • Cook dinner Time:
    17 minutes

  • Complete Time:
    45 minutes

  • Yield:
    12 cookies

  • Class:
    Cookies

  • Technique:
    Baking

  • Delicacies:
    American


Description

These are banana chocolate chip breakfast cookies made with healthful, wholesome elements. Use licensed gluten-free oats to make them gluten free, and/or use dairy-free chocolate chips to make them vegan.



Directions

  1. Preheat oven to 325°F (163°C). Line 2 massive baking sheets with parchment paper or silicone baking mats. Put aside.
  2. Place the entire elements in a big bowl. (I normally mash the bananas in a big bowl, after which add the remaining elements.) Stir all the things collectively till totally mixed, or use a handheld or stand mixer with a paddle attachment to beat. The dough is thick and heavy.
  3. Utilizing a 1/4 cup measuring cup, portion 1/4-cup mounds of cookie dough (about 70g every) onto ready cookie sheet. Use the again of a spoon to barely flatten out right into a cookie form. (The cookies is not going to unfold within the oven.)
  4. Bake for 17–20 minutes or till the sides are frivolously browned. Cool cookies on the baking sheets for 10 minutes, then switch to a wire rack to chill fully.
  5. Cowl leftover cookies and retailer at room temperature for as much as 2 days or within the fridge for as much as 10 days. Cookies get further tender in storage, and style greatest proper out of the fridge.


Notes

  1. Freezing Directions: Cooled cookies could be frozen as much as 3 months. Thaw on the counter or within the fridge. Convey to room temperature or heat within the microwave for a number of seconds earlier than serving.
  2. Particular Instruments (affiliate hyperlinks): Electrical Mixer (Stand Mixer or Handheld) | Glass Mixing BowlsBaking SheetsSilicone Baking Mats or Parchment Sheets
  3. Frozen Bananas: You should utilize thawed frozen bananas on this recipe. Thawed bananas are further moist, so drain off as a lot of the surplus liquid as you’ll be able to earlier than mashing. See Find out how to Freeze & Thaw Bananas for Baking.
  4. 2023 Replace: This recipe used to name for 1 cup (250g) almond butter and no coconut oil. They had been very dense, very heavy, and there was nearly an excessive amount of sticky almond butter. Exchange 1/4 cup of it with coconut oil, and also you’ll have a significantly better texture. The recipe above displays this slight change.
  5. Coconut Oil: If you happen to shouldn’t have coconut oil, you’ll be able to substitute it with the identical quantity of applesauce or melted butter.
  6. Almond Butter: Use the grainy, drippy, pure sort. A take a look at batch with a extra processed almond butter was dense, heavy, and arduous to chew. As a substitute of almond butter, strive pure peanut butter, cashew butter, or sunflower seed butter for a naturally nut-free possibility.
  7. Double Batch: The recipe can simply be doubled to make a much bigger batch.
  8. Gluten Free & Vegan: Use licensed gluten-free oats to make them gluten free, and/or use dairy-free chocolate chips to make them vegan.

Key phrases: banana chocolate chip breakfast cookies

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