RECIPE: BANANA BREAD BREAKFAST COOKIES
Do you remember these morning-saving carrot cake breakfast cookies? Well, meet their best friend: banana bread breakfast cookies!
While we really, really liked our carrot cake breakfast cookies - we LOVED these banana bread breakfast cookies. The consistency reminds me so much of actual banana bread, and I ALWAYS have a few over ripe bananas on hand. Plus, it’s much easier to mash up bananas than to shred carrots (although this handy tool makes the carrot cutting so much easier!).
Not only are these a touch sweeter thanks to the bananas, but if you want to take them up a notch, you can even add mini chocolate chips. Oh. My. Gosh. So. Good.
The recipe is loosely adopted from She Likes Food, who has a version of these cookies that are super allergy friendly, and geared a little more for adults. For my own recipe, I like to pack some calories in, because my little guy is always needing to gain weight.
BANANA BREAD BREAKFAST COOKIES
Prep time: 15 min | Cook time: 12-15 min | Makes 12 cookies
DESCRIPTION: These easy, make-ahead, freezable breakfast cookies are perfect for picky kids, on-the-go toddlers, and adults alike. Double, or even triple, the batch to have enough cookies for over a month. Reheat by microwaving or toasting to desired temperature.
INGREDIENTS:
2 1/2 cups old fashioned or steel cut oats
3/4 cups flour
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
pinch of salt
1/2 cup whole milk
1 egg
1 teaspoon vanilla extract
1 large ripe banana, mashed
optional add-ins: mini chocolate chips, chopped walnuts, almonds, etc.
DIRECTIONS:
Preheat oven to 350 F.
Line 2 baking sheets with parchment, or spray with butter/oil.
Mix all dry ingredients in a large bowl.
Add in remaining wet ingredients.
Mix until well combined.
Scoop 1/4 cup of mix onto baking sheets and flatten a little with the back of spoon. The cookies are large - 3” or so in diameter, and cook better when flattened. I get about 6 cookies per baking sheet.
Bake for 12-15 minutes, or until slightly golden brown. They may feel a little spongey, but that’s perfect!
NOTES: Let them cool completely before freezing. I personally microwaved them, wrapped in a paper towel, for 30 seconds. They got hot pretty quickly. We personally preferred to reheat them in the toaster. The crunch factor is yummier.
ENJOY!
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