I’ve been trying to find healthy’ish cookie recipes that double as quick breakfasts. As a nursing mama with a busy toddler and a hungry baby, I need quick, delicious food on hand to stop me from grabbing just coffee for breakfast (or chocolate treats in the middle of the day). These irresistible banana bread cookies are the answer. They are enough like muffins that you can eat them for breakfast, but shaped like cookies so they seem like a treat! They are gluten-free and nearly refined sugar free (except for the chocolate chips, which you could technically leave out, but you definitely shouldn’t). Hope you like them as much as I do!
Irresistible Banana Bread Cookies
Delicious chocolate chip - banana bread cookies that taste like cookies but eat like a muffin, so they are totally acceptable for breakfast.
- 1 1/2 cups super ripe bananas (mashed)
- 8 eggs
- 1/2 cup coconut oil (melted)
- 2 tbsp pure maple syrup
- 2 tsp vanilla extract
- 3/4 cup coconut flour
- 1 tsp baking powder
- 3/4 tsp sea salt
- 1/2 tsp cinnamon
- 1 cup chocolate chips
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
In a large bowl, whisk bananas, eggs, oil, maple syrup, and vanilla together
Add coconut flour (sifted if yours is lumpy), baking powder, salt, and cinnamon. Stir together until flour is mixed in.
Add chocolate chips. Stir until combined.
Using two spoons, spoon the wet dough onto the cookie sheet.
Bake for 16-18 minutes, or until just beginning to brown.
Cool on a rack for 5 minutes before devouring!