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Home » Banana Bread Breakfast Cookies

March 1, 2018

Banana Bread Breakfast Cookies

a head on image of a stack of Banana Bread Breakfast Cookies on a white linen.


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!

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an overhead image of plate of cookies with a striped linen.an overhead image of cookies on a baking tray.a head on image of a stack of Banana Bread Breakfast Cookies on a cutting board.


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

a close up of a hand holding a stack of cookies.

Banana Bread Breakfast Cookies- The Simple Green
5 from 5 votes
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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!

Course Breakfast, Snack
Keyword banana bread, cookies
Prep Time 15 minutes
Cook Time 12 minutes
Cool 10 minutes
Total Time 27 minutes
Servings 13 cookies

Ingredients

  • ⅔ cup mashed banana approx. 1 ½ bananas
  • 2 tbsp flax meal + 4 tbsp water
  • ¼ cup softened coconut oil
  • ¼ cup maple syrup
  • ½ tsp vanilla extract
  • 1 ½ cups spelt flour
  • 1 tsp baking soda
  • pinch of salt
  • ½ cup rolled oats
  • ½ cup semi-sweet chocolate pieces

Instructions

  1. Preheat oven to 375'F. In a small bowl, combine the flax meal (ground flax seeds) and water and let stand for 5 minutes.
  2. 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.
  3. 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 ½" 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).
  4. 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!


a head on image of a person dunking a cookie in a glass of almond milk.a head on image of a stack of Banana Bread Breakfast Cookies on a cutting board.an overhead image of a broken cookie on a white plate.


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About Heidi Richter

Heidi is the recipe developer, food photographer, and organic gardener behind The Simple Green. She fuels her passion for food, gardening and photography with copious amounts of matcha tea.

Previous Post: « Baked Falafel & Garlic Dill Sunflower Dip
Next Post: Creamy Sweet Potato Soup with Red Lentils & Hemp Hearts [Dairy Free & Gluten Free] »

Reader Interactions

Comments

  1. Alison says

    November 04, 2018 at 10:11 am

    5 stars
    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!

    Reply
    • Heidi Richter says

      November 04, 2018 at 9:02 pm

      So so happy you like them…and my goodness, I need to try these as muffins now 🙂
      xo

      Reply
  2. Arlene says

    August 28, 2019 at 3:31 pm

    5 stars
    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.

    Reply
    • Heidi Richter says

      August 28, 2019 at 5:29 pm

      I’m so happy to hear you and the kiddos like the recipe, Arlene! Love your adaptations!

      Reply
  3. Allison D. says

    April 21, 2020 at 12:26 am

    5 stars
    These were so delicious I’m so happy to have found this recipe! I used regular flour and a mix of chocolate chips and dark chocolate chopped up from a larger bar (quarantine baking with what was in my cupboard lol). These are great if you’re wanting to making something besides banana bread and have ripe bananas to use up. I’ll definitely make them again!

    Reply
    • Heidi Richter says

      April 21, 2020 at 9:55 am

      I’m so happy to hear it, Allison 🙂 Thank you for making my recipe and for the lovely feedback!

      Reply
  4. Cecile Laloux says

    May 04, 2020 at 3:20 pm

    5 stars
    I have been making these a lot! Probably 10 times in past couple weeks. I shared the recipe with my best friend and she also loves it. It is very convenient and super healthy. Of course it’s always better with chocolate chips, but walnuts are a great replacement for me. This recipe will stay with me for as long as I live. Thank you!

    Reply
    • Heidi Richter says

      May 04, 2020 at 3:23 pm

      I am so happy to hear it, Cecile 🙂 Thank you for sharing. And yes, walnuts would be an awesome addition!

      Reply

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