These cookies came about by popular request from my four year old.
We had been enjoying these cookies for breakfast 5 out of 7 days of the week. I think she was growing a little tired of the same oat & almond butter cookie flavour and requested an updated version. Her two stipulations? Bananas and chocolate chips.
Well, it’s a few days later and we are still eating these cookies for breakfast with no signs of slowing down. And once Erin tested them on her lot, we had a winner!
What quality deems a cookie a “breakfast” cookie? If I’m having a cookie for dessert, I’m expecting a chewy, buttery, and sweet variety, not unlike these. This version, while absolutely delicious, lacks those dessert-like qualities. By all means enjoy it for dessert if you’d like (it is quite tasty topped with a scoop of ice cream), but with oats, banana, ground flax, and a little maple syrup, it definitely qualifies as a breakfast food.
We’ve used tahini here instead of almond or peanut butter to hold everything together and add a bit of richness, making these 100% school friendly. That being said, they are super delicious topped with a schmear of pb & j, another all-time breakfast fave around here.
Did we mention there’s chocolate? So I think its goes without saying, my four year old was quite pleased.
Dara
Chocolate Chip Banana Breakfast Cookies
Serves | 8 cookies |
Meal type | Breakfast, Snack |
Ingredients
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/4 cup ground flax seed
- 1 Tsp cinnamon
- 1/2 Tsp baking soda
- 1/2 Tsp salt
- 1 ripe banana (mashed)
- 1/2 cup tahini
- 1/3 cup maple syrup
- 1/2 cup chocolate chips
Note
These cookies are perfect for breakfast or an afternoon snack. You could substitute any nut butter for the tahini if you would like. Switch up the chocolate chips for raisins or dried cranberries if you would like.
Directions
1. | Preheat oven to 350 and line a baking sheet with parchment paper. |
2. | In a large bowl, mix together oats, whole wheat flour, ground flax seed, cinnamon, baking soda, and salt. In a small bowl, whisk mashed banana, tahini, and maple syrup. |
3. | Add wet ingredients to dry and mix until well combined. Add chocolate chips and mix again. |
4. | Using a 1/4 cup measuring cup, scoop batter about 3 inches apart on baking sheet. Flatten cookies lightly with your hand. Bake for 15 minutes or until firm and brown around the edges. |
5. | Let cool for five minutes on baking sheet. Remove to cooling rack and let cool completely. |
Shradha says
Hey, the cookies seems very healthy and perfect for a morning breakfast. I am definitely going to try these.
Erin & Dara says
Great! Let us know what you think!
Jenn says
Excited these are egg free! Means my kiddo with an allergy can enjoy too.
Jenn says
Can we use just butter in place of nut butter?