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  • Krista A. Parr

Banana Breakfast Cookies

A cookie that is nutritious enough to eat for breakfast? It's a thing! These are some seriously moist, satisfyingly sweet cookies and you would never guess that there is no sugar or other sweeteners (bananas only!). They're full of fiber, healthy fats, protein, and complex carbohydrates, all of which help keep blood sugar stable and provide efficient fuel for your busy life. But perhaps the best part is that once you've made them (they're simple and easy), it's a quick mini-meal you can grab anytime you need something healthy, fast! I recommend having one with a smoothie or yogurt for breakfast, or keep a couple in your bag, desk, or car for snack time.

Ingredients: 3 ripe bananas 1/3 cup coconut oil, melted 2 cups old fashioned rolled oats 3/4 cup dried unsweetened cranberries (or raisins, or other dried fruit) 2 Tbsp chia seeds 1/3 cup sesame seeds

1/4 cup sunflower seed butter (or peanut butter, almond butter, etc.) 1 teaspoon pure vanilla extract 2-3 teaspoons cinnamon Pinch of ground ginger, cloves, nutmeg, or pumpkin pie spice if desired ¼ teaspoon sea salt


1. Mash bananas with a potato masher until smooth in a large bowl.

2. Add all remaining ingredients.

3. Cover lightly with a clean tea towel and allow to sit for about 20-30 minutes. This thickens the batter and makes it stickier.

4. Heat oven to 350F

5. Form into about 14 patties and place on a parchment paper –covered cookie sheet. They will not expand so you need not leave much space between them.

6. Bake for 20-25 minutes, until lightly golden.

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