Cookies for breakfast? With the list of wholesome ingredients (okay, let’s not discuss the chocolate chips), you can enjoy these BANANA CHOCOLATE CHIP BREAKFAST COOKIES any time of the day.
I’ve been a little distracted from the kitchen as my pup, Siena went in for surgery last week to remove a large tumor. Her vet prescribed two weeks of rest as she heals. For a vizsla, resting for two weeks is a lifetime – she’s a total energizer bunny, even at 9 years. We’re in week two, and I’m doing whatever it takes to keep her occupied so she won’t go stir crazy. She’s already whining about going in the pool – one more week puppy!
I was able to carve out a minute from my nursing responsibilities to make these AH-MAHZING banana chocolate chip breakfast cookies. When I first explored gluten free diets, I was really discouraged by my snacking options … until I discovered this recipe from Angela at Oh She Glows. Angela calls them muffin tops. I likened these a soft oatmeal cookie – thus my re-christening of this recipe as a cookie…for breakfast. The recipe is perfect, and my contribution is adding a bit of nutmeg to bump up the spice.
This cookie is ridiculously easy to make and it’s gluten free, vegan and with no refined sugars (if you don’t count the chocolate chips). I would describe it as a cross between banana bread and a soft oatmeal cookie. The ingredient list looks virtuous, but this cookie could go toe to toe against any oatmeal cookie recipe in a taste off. It is that good!
I will bake a double batch on Sunday, so we can have a breakfast or snack to go all week.
BANANA CHOCOLATE CHIP BREAKFAST COOKIES | gluten free, vegan
With its list of wholesome ingredients, you can enjoy these breakfast cookies any time of the day.
Equipment needed: food processor, baking sheet, parchment paper or silpat
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cookies 1x
- Category: breakfast, snack
- Method: bake
Ingredients
- 2 bananas
- 2 cups gluten free oats, divided (my go is from Bob’s Red Mill)
- 7 medjool dates, pitted
- 1/4 cup coconut oil, refined
- 1 tsp vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp baking powder
- 1/4 tsp sea salt
- 3 tbsp mini chocolate chips (I like using Enjoy LIfe!)
- 1–2 tbsp chocolate chunks to top cookies – optional
Instructions
- Pre-heat oven to 350˚F.
- Add peeled bananas, pitted dates, coconut oil to bowl of food processor and process until smooth.
- Add cinnamon, nutmeg, baking powder, salt, and vanilla extract pulse until incorporated.
- Add 1 1/2 cup oats and pulse a 4-5 times. Do not process completely. You should see bits and pieces of the oats.
- Transfer dough to medium sized bowl. Fold in 1/2 reserved oats and chocolate chips.
- Using a ice cream or cookie scoop, portion out to baking sheet. (Optional – top each cookie with 1-2 chocolate chunk pieces)
- Bake for 15- 18 minutes until bottoms are golden brown. Remove from oven.
- Let cookies cool in pan for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
Adapted from this recipe at Oh She Glows.
Keywords: banana, oats, gluten free, vegan, breakfast, cookies
