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stack of 2 banana chocolate chip breakfast cookies

Healthy Banana Almond Butter Cookies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 10-11 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Gluten-free banana chocolate chip breakfast cookies made with wholesome, healthy ingredients. You won’t miss the flour, butter, and added sugar! Use certified gluten-free oats to make them gluten free, and use dairy-free chocolate chips to make them vegan.


Ingredients

Scale
  • 2 and 1/2 cups (200g) old-fashioned whole rolled oats or quick oats
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (250galmond butter*
  • 1/4 cup (82g) pure maple syrup (or honey)
  • 2 large ripe bananas, mashed (about 1 cup)
  • 1/2 cup (80g) dark or semi-sweet chocolate chips

Instructions

  1. Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  2. Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.
  3. Each cookie will be about 1/4 cup of dough. Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.
  4. Bake for 15 minutes until edges are very slightly brown. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week.

Notes

  1. Freezing Instructions: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.
  2. Nut Butter: You can use your favorite peanut butter (or soy nut butter, sunflower seed butter) instead of almond butter. For peanut butter: homemade honey roasted, creamy, crunchy, natural (non-oily) or non-natural are all OK.

Keywords: banana breakfast cookies, breakfast cookies