How to make Banana Cookies for Breakfast? (Filling and Nutritious)

These are hearty and healthy thanks to the addition of bananas, oats, applesauce, raisins, nuts, and bonus chocolate chips.

Breakfast cookies? Both children and adults will adore them! Everyone may enjoy these invigorating, on-the-go banana breakfast cookies at any time of day.

Breakfast Cookies: What are they?

Years ago, my friend Erin gave me this recipe. Since they refused to eat breakfast, I used to cook it for my kids to grab and go on the school bus.

• Breakfast cookies are a nutritious replacement for processed granola bars and sugary cereals.
• Breakfast cookies that are soft and chewy are ideal to pack for camping and road trips with the family.
• Bake some healthy breakfast cookies in advance for guilt-free nibbling all week long! Make a few batches and watch them all go!
• Three steps and one bowl! In addition to being portable, banana breakfast cookies are a stimulating way to refuel youngsters in the middle of the morning, after school, or after practice.

How are breakfast banana cookies made?

Breakfast cookies made with oatmeal are loaded with nutritious components.

BANANAS: The flavor, sweetness, and moisture in bananas (especially older, browner ones) keep breakfast cookies smooth and chewy. Applesauce, either sweetened or unsweetened, is added.

OATS: Quick-cooking oats can be used in place of flour to create gluten-free breakfast cookies (make sure to use certified gluten-free oats). Oats from the rapid cooking kind blend well in this recipe since they are finer and thinner.

MIX-INS: Breakfast cookies taste fantastic with flaked coconut, chopped dried fruit like cranberries and mangoes, shredded carrots, flaxseed, chia seeds, or sunflower seeds in addition to raisins, almonds, and chocolate chips.

How to Prepare Cookies for Breakfast

The ideal grab-and-go snack is one of these quick and simple snacks!

1. In a big bowl, thoroughly combine all the ingredients.
2. Spread out in heaping tablespoons and lightly press with the back of a fork.
3. Bake up to a light browning, before serving, cool.

Serve with a delicious, nutritious morning smoothie to jumpstart the day!

Advice

• One less dish to wash by mashing the banana in the large bowl before adding the other ingredients!
• To keep the cookies uniform, use a cookie scoop.
• For simple cleanup, line the pan with parchment paper.
• To prevent them from spreading like cookie dough with butter, lightly push them with a fork before baking.
• They have a cake-like texture and are exceptionally delicate and moist. These ought to be kept in the refrigerator due to the wetness (and not on the counter).

Adjustments & Swaps

• In place of some applesauce, reduce the amount to 1/4 cup and toss in one tablespoon of almond, peanut, or cashew butter.
• Substitute pecans, almonds, pumpkin seeds, or shredded coconut for walnuts.
• We think they are sweet enough, but if you like, you may add a spoonful of maple syrup or honey.

Best Method for Storing Cookies

Banana breakfast cookies can be frozen for up to 4 months or kept in the refrigerator for up to 4 days.

Banana Cookies

Bananas, oats, and almonds are abundant in these simple banana biscuits. These delicious cookies are excellent for breakfast, an after-school treat, or a post-workout snack.

Ingredients

•  bananas mashed
• 2 cups quick-cooking oats
• ½ cup walnuts chopped
• ½ cup chocolate chips optional
• ⅓ cup applesauce
• ¼ cup milk or almond milk
• 1 egg
• ¼ cup raisins
• 1 teaspoon vanilla
• 1 teaspoon cinnamon

Instructions for Banana Cookies

1. Set the oven to 350°F.
2. In a large bowl, combine all the ingredients well. If preferred, add 1/8 teaspoon salt.
3. On a pan with parchment paper, drop heaping teaspoons and gently press with a fork.
4. Bake for 15 to 18 minutes, or until golden. Complete cooling.
5. For up to 4 days, keep it in the fridge.

Notes

One less dish to wash by mashing the banana in the large bowl before adding the other ingredients!

To keep the cookies uniform, use a cookie scoop.

For simple cleanup, line the pan with parchment paper.

To prevent them from spreading like cookie dough with butter, lightly push them with a fork before baking.

They have a cake-like texture and are exceptionally delicate and moist. These ought to be kept in the refrigerator due to the wetness (and not on the counter).

The nutrition facts are per cookie and do not account for extras.

Nutrition information

Serving: 1cookie | Calories: 82 | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 9mg | Potassium: 106mg | Fiber: 1g | Sugar: 5g | Vitamin A: 29IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg