Banana Chocolate Chip Breakfast Cookies are a quick grab and go breakfast. Your kids will never leave the house without breakfast again.
I am not going to lie to you. These cookies are good but they are not bakery style cookies to take to a party. And they are not as good as having banana pecan pancakes for breakfast. They are not the kind of cookie you would hide from your kids to have late night with a glass of wine. In fact, I want my kids to eat these cookies for breakfast or snacks. They are fairly healthy and much better than a candy bar or bag of potato chips.
In our house, it is a tough chore to get the kiddos to eat breakfast. I sometimes can get my daughter to eat an orange or have a strawberry muffin. And my son might eat a cheese stick if I'm lucky. That is on a good day. So I decided to come up with a cookie that had some wholesome ingredients and would be okay to eat for breakfast. Yes, there are some chocolate chips in here but it is much less sugar than what is included in many brands of cereal. Have you checked labels recently? There is a lot of sugar in most cereals.
If you want, you can leave out the chocolate chips. Or you could add nuts, raisins or shredded coconut. Change up the ingredients to make the breakfast cookies more interesting.
So go ahead kids. Eat some cookies for breakfast. There are whole grain oats and bananas all rolled into this cookie. Much easier to eat than a bowl of banana oatmeal especially since you can carry it with you and eat them on the bus. As long as the kids also take a vitamin, we are good.
See, you can eat cookies for breakfast. Don't leave home without a breakfast cookie!
RECIPE
Banana Chocolate Chip Breakfast Cookies
Ingredients
- 2 ripe bananas mashed
- ¾ cup quick cooking oats
- ¼ cup coconut flour
- ⅓ cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a medium size bowl mix together bananas, oats and coconut flour.
- Stir in chocolate chips.
- Shape dough into 8 cookies and place on a cookie sheet lined with parchment paper.
- Bake for about 12 minutes or until cookies are firm and slightly start to brown.
- Cool for 10 minutes before serving. Cookies are best stored in an airtight container and can be microwaved for 15 seconds before serving.
Nutrition
Sues says
I'll use any excuse to eat cookies for breakfast 🙂 Wish I had made these over the weekend!!
Kristin @ Dizzy Busy and Hungry! says
Love it! I bet my kids would eat these too. Trying this soon!