A Banana bread -chocolate chip cookie hybrid which makes for quick and healthy snacking for you or your little ones. Made with spelt flour and sweetened with bananas and maple syrup. Make these ahead of time so you have a quick breakfast if you snooze a little too hard on a Monday morning!
Recipe development is not an easy task. Often, I set out to recreate a tasty vision and end up with something from the netherworld…and other times, I end up with something that’s just different than planned. Sadly, I might deem a recipe a failure, when in reality, all that’s needed is a simple perspective shift. This recipe embodies that process. What I thought would bake into a super healthy cookie, turned out to be a banana bread/chocolate chip cookie hybrid. And it’s actually really good (and nutritious)!
Behold, the Banana Bread Cookie in all it’s glory! Initially, I thought “yes, I’ve got something totally new”…a quick google search proved me wrong *sigh* (another challenge with recipe development).
Anyway, these awesome treats are sweetened with bananas and maple syrup, and are high in fiber. They also contain a dose of omega three from ground flax seeds. Most importantly, let’s not forget chocolate because…chocolate. Banana bread cookies are great for a take along breakfast or a quick healthy snack. They store really well in the fridge so you can make these ahead of time for those Monday mornings when you snooze a little too hard!
When you’re making this recipe, you’ll probably note that the batter/dough mix is somewhat sticky. It’s meant to be like that, so don’t worry; it creates a treat that keeps it’s shape, yet is soft and chewy.
I hope you love this recipe as much as I do!
BANANA BREAD BREAKFAST COOKIES
- 2/3 cup mashed banana approx. 1 1/2 bananas
- 2 tbsp flax meal + 4 tbsp water
- 1/4 cup softened coconut oil
- 1/4 cup maple syrup
- 1/2 tsp vanilla extract
- 1 1/2 cups spelt flour
- 1 tsp baking soda
- pinch of salt
- 1/2 cup rolled oats
- 1/2 cup semi-sweet chocolate pieces
Preheat oven to 375'F. In a small bowl, combine the flax meal (ground flax seeds) and water and let stand for 5 minutes.
To a large bowl, add the mashed banana, coconut oil, maple syrup, vanilla and flax mixture and stir to combine. In a small bowl, sift together the spelt flour, baking soda, and salt. Add the flour mixture to the banana mixture and stir to combine. Stir in the oats and chocolate pieces until evenly distributed. You will have a mixture that resembles a cross between a muffin batter and cookie dough.
Using a spoon or cookie scoop (my preference), portion the dough into 13 rounds and place them on a large baking sheet approximately 2" apart. Using the palm of your hand or the back of a spoon, gently flatten each round until approx 1/2" thick (the batter is quite sticky, so don't be alarmed if you have some pulling off onto your hand. If you prefer, flour your hand a little to prevent sticking).
Bake for 12 minutes in a preheated oven or until slightly golden around the edges. Remove and allow to cool for 10 minutes on the baking sheet. Gently move each cookie to a wire rack to cool completely.
This recipe stores really well in the fridge for 3-4 days. Because this recipe uses fresh banana, it's best to keep them in a covered container in the fridge to retain their flavour and texture. Try adding in nuts, raisins, shredded coconut or anything else you may desire!