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Cookies

Banana Breakfast Cookies

BY
Sarah Biegel
TOTAL TIME:
27 mins
YIELD
15 cookies

Banana Breakfast Cookies

TOTAL TIME:
27 mins
YIELD:
15 cookies
Ingredients
  • 2 ripe bananas, mashed
  • 1 3/4 cup old fashioned oats
  • 1/4 cup almond butter & PB (*see notes)
  • 1/4 cup honey
  • 1 1/2 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 1 flax egg (*see notes)
  • handful of chopped walnuts
  • 1/2 cup chocolate chips
  • pink Himalayan salt
INSTRUCTIONS
  1. First, make your flax egg. Let sit in the fridge to set for about 15 minutes.
  2. Mash those bananas with a fork and transfer to a large bowl.
  3. Once your flax egg is set, mix together all ingredients EXCEPT for the salt.
  4. Take a spoon and grab a little more than a Tbsp worth of "dough" and place on cookie sheet. These won't spread, so place them how you want them to bake.
  5. Bake at 350 degrees for 12 minutes.
  6. Once they are done, take them out and immediately sprinkle salt on top.
* NOTES

*Ok, I literally fill up a 1/4 cup halfway with peanut butter and the rest with almond butter. It gives it the perfect amount of that PB flavor without it overpowering the rest of the cookie.

*Flax Egg: 1 Tbsp flaxseed meal + 3 Tbsp water

Overview

Willow's favorite word right now is "coo-kies." Everything is a cookie. So when I had a few extra ripe bananas on hand, you bet I turned them into "coo-kies."

This recipe is so fast, so easy and so good.

Even a picky toddler will like these, unless of course, they only pick out the chocolate chips because #toddlersareweird

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