Crazy for Crust

Banana Breakfast Cookies

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Banana Breakfast Cookies

Okay, so I’m giving you all one day. One healthy(ish) recipe. Then I’m back to full sugar, you hear? 😉

I hope you all had a wonderful New Year’s! I’ve been blissfully (trying) to ignore my computer. I’ve been semi-succssful too, and it’s been wonderful. But now…on with 2013!

I don’t make resolutions. I used to, then I hated myself in mid-January when I would inevitably find myself elbow deep in a box of Oreos, hating myself for my piggish ways. Now, I just make goals. Last year I set four, and I accomplished every one! This year my goals are two-fold: self and blog.

My blog goals for 2013 are:
*Learn about SEO.
*Finally get my blog design where I want it. This *may* include hiring help.
*Try to do more recipe development. I would love to have a few base recipes for my favorite treats that I can easily adapt for new versions.
*Make more stuff with crust…of course. 🙂

My personal goals for 2013 are:
*Run more, as my body allows. I’d love to do another 5k (or 2).
*Last year I conquered my rock climbing fear. This year, I want to conquer my fear of water and adrenaline. My hope is to go whitewater rafting this summer, just a short trip, preferably with Jordan so we can do a kiddie run and I’m not the only adult present.
*Stop beating myself up for things I cannot control…and stop sweating the small stuff. (Ha, this probably won’t happen.)
*Find some sort of service project that I can get involved in with Jordan. (I’d love ideas…it’s hard to find volunteer things for 8 year olds.)

Oh, and I have one more goal:

Tempt you with amazing sugar.

Enter these breakfast cookies…

Banana Breakfast Cookies

Banana Breakfast Cookies

I mean, cookies for breakfast…how cool is that? I’ve seen these for years and always wanted to try making my own. I made these healthier by using coconut oil, peanut butter, and bananas instead of butter. I added flax, because supposedly that’s good for you, right? And chocolate chips…well. Anytime I can put chocolate in anything, that’s a good day.

And really, these are cookies for breakfast. It doesn’t get much better! I used these as a post-workout snack with my second cup of coffee. They held me past lunchtime in fullness. Jordan actually ate them for breakfast…and she liked them!

So…be healthy this 2013. Eat cookies for breakfast.

Banana Breakfast Cookies

What are your goals for 2013?

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Banana Breakfast Cookies

Ingredients

  • 2 brown bananas
  • 1/4 cup coconut oil — liquid
  • 2 tablespoons peanut butter
  • 1/4 cup sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla
  • 1 tablespoon ground flax
  • 1 cup flour
  • 1 1/2 cups oats
  • 1/4 cup chocolate chips

Instructions

  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
  2. Mix bananas, coconut oil, and peanut butter with a hand or stand mixer until combined. Mix in sugar, egg, baking soda, vanilla, and flax. Mix in flour and oats and blend until just combined. Stir in chocolate chips.
  3. Scoop 1/4 cupfuls onto your baking sheet. Flatten slightly with the palm of your hand (they will not flatten by themselves while baking). Bake for about 10 minutes until they start to get golden brown. Cool before removing from cookie sheet.
  4. Best served warmed in the microwave! Keep some in the freezer for a fast morning breakfast.

Some other fun breakfast ideas:

Blueberry Bread

Banana Bread

Samoas Oatmeal by Something Swanky

Copycat Apple Pie Larabar by French Press

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96 comments

  1. I made these two weeks ago and the recipe was given immediate access into the favorites folder! Now, another batch is in the oven for an upcoming road-trip! Perfect sweetness and indulgence, yet loaded with healthful ingredients. I used Sucanat for the sugar and, this time, I added some cranberries and a bit of cinnamon, for a change up. Something very special to do with those two bananas that never seem to get eaten in time, ha! Thank you for the wonderful recipe!!!!

  2. I made them with raisins super my 7yr.grandson loved them thanks

  3. What is nutritional value per cookie please?

  4. What kind of oats do you need? Rolled or quick cooking?

  5. I have the same question as Maria — what kind of oats did you use? Instant or Old Fashioned? Thanks!

  6. I made these this morning as a cookie with my coffee kind of a thing. I changed a couple of things like (substituted honey for sugar, used whole wheat flour instead of white, applesauce instead of oil, and added a smidgen more of chocolate chips ), they are delicious! What a great recipe. Thank you for sharing. BTW I didn’t have flax to use so I didn’t add it. What are the benefits of flax?

  7. Do you know the calorie count on these?

  8. I’ve made this recipe three times now and I love it. Perfect easy breakfast or snack when kept in the freezer. I just had a baby so I think of them as great nursing snacks wth the oats and flax. So today I had a craving for pumpkin… and I figured it was an easy switch from mashed banana to pumpkin purée. (I went with about 1 cup, maybe 1 1/4). I added cinnamon and allspice and ginger, as well as some crushed walnuts. I used 1/2 cup sugar since pumpkin isn’t as sweet as banana. I switched chocolate chips for white chocolate (although some people love chocolate and pumpkin, so that could work too). Instead of peanut butter I just did some extra coconut oil. Let me tell you..: yum! I can’t wait to try some other varieties. I’m thinking of an apple cinnamon using applesauce.

  9. I may be a lil late to join the bandwagon but ohhh my better late then never!! I just made a triple batch (36 cookies) and they are amazing! The only changes I made was to use a combo of honey and turbinado sugar for the white sugar, maple extract for the vanilla, and used about 1 cup of quick oats with the remainder of the old fashioned oats…then added toasted pecans and almonds and just a dash of salt. The banana is not lost at all with the nuts n chocolate. Will be on my weekly to do list! Quick and easy!! Love the recipe! Thank u!

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