Banana Breakfast Cookies

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These healthy banana breakfast cookies are simple to make with most delicious and chewy texture! Loaded with fiber, healthy fats, and protein but also big on flavor. You'll love that they come together in 30 minutes.

Recipe is adapted from Ambitious Kitchen.

Prep Time10

Cook Time14

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: Cookies

Author: Amy Rains

Ingredients

Wet Ingredients:

2 large Ripe bananas
1/2 cup Peanut butter
1 large Egg
1/4 cup Pure maple syrup

Dry Ingredients:

1 cup Old fashioned rolled oats
1 cup Almond flour
1/3 cup Chopped pecans
3 tbsp Flaxseed meal
2 tbsp Hemp seeds
1 tbsp Chia seeds
1 tsp Cinnamon
1/2 tsp Baking soda
1/2 tsp Sea salt

Instructions

Preheat the oven to 350 degrees. Prepare a baking sheet by lining with parchment paper. Set aside.
In a large bowl, mash your banana. Then add the wet ingredients: peanut butter, maple syrup, and egg.
In a separate bowl, stir together the dry ingredients: Oats, almond flour, pecans, flax seed, chia seeds, hemp seeds, cinnamon, baking soda and salt.
Pour the dry ingredients into the wet. Stir until well combined and no dry pockets remain. Let the dough sit for about 5 minutes to help absorb and thicken.
Using a medium sized cookie scoop, scoop the dough onto the parchment paper separating by 1.5. - 2 inches. Transfer to the hot oven.
Bake for 10 - 15 minutes (depending on oven) until the cookies are set but still soft to the touch. Remove from oven and let cool for 5 minutes, then move to a cooling rack until completely cooled.

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