I’ve been making these Banana Bread Breakfast Cookies for over ten years, and it’s finally time I save them here (so I don’t have to visit the blog they came from, which is problematic to me now). I make these whenever I have freckly bananas on the counter; they’re super quick to mix up, very tasty, naturally sweet and such a good quick breakfast or afternoon snack. This recipe is also easily doubled, and freezes well.

Banana Bread Breakfast Cookies

Source: The Blog That Shall Not Be Named

Ingredients

  • 2 large bananas (230g)
  • 1/2 cup pitted dates (125g)
  • 1/4 oil of choice (olive, avocado, melted coconut)
  • 1 tsp vanilla
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 cups oats, divided
  • 1/4 cup mini chocolate chips or chopped dark chocolate

Directions

  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Add the bananas, dates, oil and vanilla into a food processor. Process until as smooth as possible.
  3. Add the baking powder and salt and mix again.
  4. Add 1 1/2 cups of the oats and pulse 8 or 10 times, just enough so the oats get roughly chopped and combined.
  5. Remove the blade from the food processor and stir in the remaining 1/2 cup of oats and chocolate chips. I usually make a huge mess when doing this, so I sometimes pour the batter into a medium bowl instead, and then stir in the oats/chocolate.
  6. Use a 1/4 cup measuring cup to scoop portions of dough onto the parchment paper. These won’t spread, so you don’t need to leave too much space in between. I use my hands to shape them into circles and pat down the tops to flatten them a bit.
  7. Bake for 18-20 minutes.