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 banana bread cookies 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, banana bread cookies in all their 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 these healthy banana bread cookies as much as I do!
Best xo
BANANA BREAD BREAKFAST COOKIES
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 banana bread cookies ahead of time so you have a quick breakfast if you snooze a little too hard on a Monday morning!
Ingredients
- 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
Instructions
-
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.
Recipe Notes
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!
Interested in my tools?
Shop The Post!
Some links on this page are affiliate links, which means I may earn a small commission, at no extra cost to you, if you purchase via those links. Thank you for supporting brands that help make The Simple Green possible. To learn more about affiliate links on The Simple Green, please read the Privacy Policy & Terms of Use.
I just baked my second batch of these, as muffins this time! Absolutely perfect as muffins, just bake a bit longer (I kept them in for about 22 minutes). I also added dried cranberries and mixed seeds instead of chocolate chips. Such an adaptable recipe if you’ve got some bananas that are getting sad!
So so happy you like them…and my goodness, I need to try these as muffins now 🙂
xo
I doubled the recipe, but used the same for oats and added some partially blended sunflower seeds to make up the other part. I used part dark chocolate and part semi-sweet and added in some chopped craisins. I added 1 tsp of lemon juice and 2 tablespoons of cooked date purée.
The cookies are delicious and children approved.
I’m so happy to hear you and the kiddos like the recipe, Arlene! Love your adaptations!