My toddler wants cookies like, all the time. Oh, it’s 6:40am and still dark outside? What a splendid time for cookies! So here we are with crazy easy breakfast cookies mostly naturally sweetened and totally dessert-worthy, too. Boom shaka laka! The texture of these banana oat breakfast cookies, inspired by my Banana Oatmeal Raisin Cookies, is totally lovely–soft and hearty. They’re just a wee bit sweet, mostly from chocolate chips, since the batter itself doesn’t have any added sugar. Impressive, eh? If you’re looking for a chewy, buttery, more classic cookie situation, do yourself a favor and make my Peanut Butter Oatmeal Chocolate Chip Cookies. Cookie options for every occasion, pals!
Ingredients
Old fashioned oats: I’ve also made these with quick oats, and they work well. You could also do half and half! Save the steel cut for my Overnight Steel Cut Oatmeal. Bananas: We want ripe, spotty, almost brown bananas for the most natural sweetness. You can use frozen bananas, but you’ll want them fully thawed so you can drain all that excess liquid. Eggs: Eggs provide structure, rise and a bit of protein. Peanut butter: A bit of peanut butter to make these cookies more filling and delish! You can use any nut butter. On my third round of testing, I omitted the peanut butter and they still turned out great. (I just like the extra protein boost.) Coconut: Shredded coconut just does it for me texturally speaking. I love the flavor and the healthy fats it adds for staying power. You can omit and use your fave add-in if you please! Sweetened coconut is also fine here if you don’t mind a sweeter cookie. Hemp seeds: For a boost of complete protein and healthy fats. Chocolate chips: What helps make these cookies taste amazing! I use semi sweet or dark. Dried cherries would be delightful, too. Baking soda: So they’re nice and puffy. Cinnamon and vanilla: Musts for flavor. Salt: To balance the flavors.
Substitution ideas
Higher protein: Add 2 scoops collagen peptides. Vegan: Omit the eggs and sub flax eggs instead. Coconut: Not a coconut fan? No problem. You could sub chopped walnuts pecans, dried cherries, or whatever add-in you fancy! You could even add ¼ cup shredded carrots, like my Morning Glory Breakfast Cookies. Nut free: Use sunflower seed butter or omit peanut butter altogether.
Let’s make it!
How to store
Keep leftover cookies in an air tight container on the counter for up to 2 days, then refrigerate any leftovers. These freeze super well, too! Cookies for breakfast….what a time to be alive. If you prefer sweeter cookies, you can add ¼ cup sugar.
