Cookies for breakfast? Are you crazy?
Banana bread meets oatmeal chocolate chip cookies. For Breakfast.
These gluten free, refined sugar free beauties are packed with oats and perfect for breakfast or dessert. One bowl, no fussy ingredients and in your mouth in less than 25 minutes? YES please!
Banana Bread Breakfast Cookies
1.5 cups old-fashioned rolled oats, divided
1 cup almond flour
½ tsp ground cinnamon
pinch ground nutmeg
½ tsp baking powder
¼ tsp sea salt
⅔ cup very ripe banana (about 2 medium)
1 large egg
2 tbsp honey or maple syrup
2 tbsp coconut, olive oil or melted butter
1 ½ teaspoons vanilla extract
FOR THE MIX-INS:
½ cup chopped nuts (optional)
½ cup chopped dark chocolate (optional but highly recommend)
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and lightly grease. In a large bowl add oats, almond flour, cinnamon, nutmeg, baking powder and sea salt, stir to combine. Make a well in the center, add egg, maple syrup, banana, coconut oil, and vanilla. Mash together in the center then fold in dry ingredients. Stir in chocolate chips and nuts if using. Scoop 2 tbsp of mixture onto parchment and slightly flatten out with the back of the spoon. Bake at 350 for 15-18 minutes until lightly browned. Transfer to a wire rack and let cool. Serving is 2-3 cookies.
Share with a friend and tag me on IG if you make them! I'd love to see them. If you're allergic to nuts you can sub a gluten-free or all-purpose flour although I haven't tested it.
These are also great for an afternoon snack or dessert!