These healthy Banana Bread Breakfast Cookies are a great spin on Banana Bread. The chewy, naturally sweetened cookies are a great grab and go breakfast or mid-morning snack with your coffee. They are easy to make and have a soft fluffy texture. If you use very ripe bananas, there is really no need to add any other sweetner.
4 Medium - Large Bananas
2 Cups Oats (any oats work)
½ Cup Almond Flour
1/3 Cup Nut Butter (I use cashew if I can find it, any seed butter will work too)
2 Flax Eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
1 Tsp Baking Powder
½ Cup Chopped Walnuts
1/4 Cup Maple Syrup (if you want them sweeter)
Chocolate Chips (or simply pieces of chocolate!)
1/4 Cup Sultanas (I steeped mine in Earl Grey Tea)
Preheat your oven to 180°C and line a pan with parchment paper.
In a large bowl, combine the ground flax seed and water and allow to sit for about 15 minutes to gel.
Use a fork and smash your bananas up, add them to the flax mixture and combine.
Add in the nut butter and maple syrup, if using, and mix to combine.
Finally, add in the oats, almond flour, and baking powder and stir well.
Fold in the walnuts, sultanas, or chocolate if using, and stir to combine.
Scoop batter out with a large spoon and place onto the parchement paper. Top with extra chcolate, walnuts or even slices of banana.
Bake the cookies for 25-30 minutes, until the top is golden brown, and a toothpick comes out clean.
These can be stored in the fridge for up to one week or placed in the freezer for long term storage.