Not sure what to eat on those busy mornings? Try these Banana-Oat Breakfast Cookies. They're healthy and easy to make. What more could you want?!
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These Banana-Oat Breakfast Cookies are made with wholesome ingredients like oats, ripe bananas, and chia seeds. Plus, these cookies taste pretty much like banana bread. And, who doesn’t love banana bread?!
Banana-Oat Breakfast Cookies
Ingredients:
1 cup banana mashed (approx 3 medium bananas)
1 Tablespoon coconut oil melted
1 egg
1 1/4 cup old fashioned rolled oats gluten free if necessary
1 teaspoon cinnamon
2 Tablespoons chia seeds
Optional Add-ins:
chopped nuts
chopped dried fruit
chocolate chips
Ingredients:
1 cup banana mashed (approx 3 medium bananas)
1 Tablespoon coconut oil melted
1 egg
1 1/4 cup old fashioned rolled oats gluten free if necessary
1 teaspoon cinnamon
2 Tablespoons chia seeds
Optional Add-ins:
chopped nuts
chopped dried fruit
chocolate chips
Directions:
Preheat oven to 350°F and prepare a lined baking sheet with parchment paper or a silpat baking sheet.
In a large bowl, mash bananas until smooth. Stir in coconut oil and egg until combined.
Add all remaining ingredients together in a large bowl + allow it to sit for 5 minutes (the chia seeds will start to bind + make the batter thick).
Scoop 1 Tablespoons of dough and form into shape of a cookie. Make sure to press the cookies down flat. (Because these cookies do not have any baking powder/soda or flour, they do not rise or expand. The cookies will stay whatever shape you bake them at).
Bake 10-15 minutes, or until cookies are a light brown on the edges. Allow cookies to cool.
Preheat oven to 350°F and prepare a lined baking sheet with parchment paper or a silpat baking sheet.
In a large bowl, mash bananas until smooth. Stir in coconut oil and egg until combined.
Add all remaining ingredients together in a large bowl + allow it to sit for 5 minutes (the chia seeds will start to bind + make the batter thick).
Scoop 1 Tablespoons of dough and form into shape of a cookie. Make sure to press the cookies down flat. (Because these cookies do not have any baking powder/soda or flour, they do not rise or expand. The cookies will stay whatever shape you bake them at).
Bake 10-15 minutes, or until cookies are a light brown on the edges. Allow cookies to cool.
TO STORE:
Refrigerator: I recommend storing these banana-oat breakfast cookies in an airtight container in the refrigerator for up to 5 days. Because there's no flour in these cookies, they hold a little more moisture, and more likely to get mildly when stored at room temperature.
Freezing: These cookies freeze very well! You can put them in a ziploc bag or a container and store them in the freezer for up to 3 months.
Refrigerator: I recommend storing these banana-oat breakfast cookies in an airtight container in the refrigerator for up to 5 days. Because there's no flour in these cookies, they hold a little more moisture, and more likely to get mildly when stored at room temperature.
Freezing: These cookies freeze very well! You can put them in a ziploc bag or a container and store them in the freezer for up to 3 months.
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Other Oat Based Recipes:
Blueberry Maple Pecan Baked Oatmeal
Blueberry Maple Pecan Baked Oatmeal
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