top of page
  • Writer's pictureKristen

Banana Breakfast Cookies!

These cookies can be eaten for not only dessert, but breakfast too! Recently, we had our good friends Sara and Dan visit us, and they brought these cookies for dessert. They were absolutely delicious and guilt free too! We just had to share the recipe :)


  • 4 cups Quick Oats

  • 1 tsp. Cinnamon

  • 1 tsp. Baking Powder

  • 1 tsp. Baking Soda

  • 1 tsp. Sea Salt

  • 4 large ripe Bananas (mashed: about 1 cup)

  • 1 cup organic Peanut Butter (we like Aldi's simply nature brand!)

  • 4 Tbs. Honey

  • 2 tsp. Vanilla

  • 1 cup chopped Pecans (or your favorite nut!)

  • 1/2 cup Enjoy Life Chocolate Chips


  • Preheat oven to 350 degrees.

  • Measure oats, cinnamon, baking powder, baking soda, and sea salt into a large bowl; whisk to combine.

  • Stir in bashed banana, peanut butter, honey vanilla, pecans, and chocolate chips.

  • Scoop dough using a scant 1/4 cup measuring cup to form 12 cookies on a parchment lined cookie sheet

  • Flatten the top of each cookie on the baking sheet and bake for 14-16 minutes.

  • Allow cookies to cool completely on baking sheet before storing in an airtight container.


  • For slightly sweeter cookies, you may increase honey to 1/4 cup.

  • Cookies will not spread, so its shape on the baking sheet is how it will look once it's baked.

  • For a Gluten Free cookie, use GF certified oats.

  • For vegan, substitute agave nectar or kosher maple syrup for the honey.



9 views0 comments

Recent Posts

See All

Ingredients • 1 teaspoon olive oil • 1 pound cremini or button mushrooms, chopped • 1 cup (packed) fresh parsley, chopped • 2 teaspoons oregano • 2 ½ cups quinoa, rinsed and cooked • 1 cup tomatoes, f

Ingredients • 2 large sweet potatoes • 2 cups vegetable broth • 1 cup quinoa, rinsed and uncooked • ½ teaspoon coconut oil • 1 cup butter lettuce or other, chopped • Salt and pepper to taste SALSA • 1

Ingredients • 1 tablespoon olive oil • 1 onion, diced • 4 garlic cloves, minced • 1 (14-ounce) can black beans, drained and rinsed • 1 (14-ounce) can chopped tomatoes, including all liquid • 1 cup of

bottom of page