Breakfast · Desserts

Chocolate Walnut Banana Bread Cookies

5 ingredient banana bread cookies.jpg

If you’re a banana bread aficionado, you’re going to be ALL over these cookies! They have everything that’s desirable: sweet ripened bananas, crunchy walnuts, dark chocolate chips, old-fashioned rolled oats, pure vanilla & your choice of your favorite nut butter. There- I just listed all of the ingredients for you… And no, that’s not a joke. There’s nothing artificial or processed about them- good eats in the name of REAL food. Real, delicious, nourishing food that makes you feel good about eating these healthy little treats.

banana bread breakfast cookies

You can have them as snacks, as post-workout fuel, as portable breakfast or as a little healthy dessert. Yes, I believe in dessert. Always. I just believe in changing the way dessert is made. I started testing these last week and have perfected measurements and baking times.

I flew into NYC early last Friday on 2 hours of meagre sleep and a huge batch of these cookies to munch on as breakfast to-go on the plane. The rest of the batch was intended for the friend we were visiting. I arrived bright and early (and in a really good mood) at 08:00 am after being up since 3:30 am. I am fully convinced it was all thanks to these cookies.

5 ingredient banana breakfast cookies

I have to confess: I was also pretty down about leaving my little ones behind for the first time in six years. Yep, it was my first time travelling solo since I became a mama. I felt naked. I felt weird. I couldn’t believe all I had with me was my carry-on luggage & my purse. I was missing my super stroller, their bags with snacks and toys, and the army of suitcases I usually check in upon arrival. I kept looking over my shoulder, perenially feeling like I was forgetting something. Perhaps my most precious cargo. So I enjoyed some black coffee, tried to distract myself and munched on these amazing little cookies.

gluten free banana bread cookies

I hope you give this little recipe a try because 1) it is so satisfying and yum. 2) it’s perfect for everyone who has very little time in the mornings; AKA essentially everyone.

These cookies are effortless. They have a very similar texture to granola bars, except a tad less crunchy. They’re totally on the chewier side. They’re moist (thanks to the nut butter & bananas) and for those who wanted an egg-free recipe, they’re entirely egg free, too.

Chocolate Banana Bread Breakfast Cookies

  • Servings: 14
  • Time: 15 mins
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Ingredients

  • 3 large ripe bananas, mashed (the riper the banana, the sweeter the cookies!)
  • 1.5 cups + 2 tbsp of old-fashioned rolled oats (certified gluten-free)
  • 1 tsp of pure vanilla
  • 1/2 cup chocolate chips (I enjoy dark, dairy free ones)
  • handful of crumbled walnuts
  • 3 tbsp of your favorite nut butter. I used Wild Friend’s Chocolate Coconut Peanut Butter.
  • 1/4 tsp of sea salt *optional
  • For sweeter cookies: 1-2 tbsp of raw agave, raw honey or pure maple. *optional

Instructions

  1. Preheat your oven to 350F and line a cookie sheet with parchment paper
  2. Using a large fork, mash bananas in a bowl. Add bananas to a bowl with the rest of the ingredients. Mix well.
  3. I used an ice-cream scooper to scoop batter into balls which I later flattened a bit by hand.
  4. Bake for about 13-15 mins. Enjoy!

How To Enjoy Them

  • breakfast to-go with a side of coffee
  • breakfast mason jar parfait: crumbled over dairy-free vanilla coconut yogurt with fresh fruit & hemp hearts. Love these cookies with mango, bananas, strawberries & yogurt.
  • the best mid-morning or afternoon snack with a glass of nut milk
  • post-dinner dessert crumbled over dairy-free coconut ice cream with raw cacao nibs or dairy free chocolate chips, an almond butter drizzle  & fresh berries

Notes: no baking soda or baking powder is required for these cookies; meaning they won’t rise or grow post-bake. Always store in an airtight container. Best to enjoy within the first 3 days. I store them in the fridge or in a cookie jar at room temperature.

By: Aleyda | The Dish On Healthy