Banana Bread Breakfast Cookies are bite sized pieces of heaven 😀 They make the perfect grab and go snacks for busy mornings or busy days. They’re healthy, low fat, and can be fully customizable. Definitely an easy recipe to make 🙂
I’ve always always ALWAYS loved the combination of chocolate chips and raisins; whether it’s in cookies, cereal, or bars, it’s always been my favorite. When I added in peanut butter to this recipe, it took it to a whole ‘nother level (where my peanut butter lovers at?). I swear, I put peanut butter on everything..Ice cream, yep – fruit, yep – cookies, oooo yeah! I just love it sooo much, so naturally I HAD to put it in here.
Let’s talk bananas!
If you want a sweet and moist cake, make sure you use very ripe bananas. What’s considered ripe? A banana is ripe when they are spotty and turning brown – they will yield the most amount of sweetness and will make it much easier to have a lump free banana bread.
- if you don’t like chocolate chips you can always switch them out with dried fruit – pistachios, pecans, walnuts – instead.
Banana Bread Breakfast Cookies
Preheat the oven tp 350º and Line a baking sheet with nonstick parchment paper
In a large bowl add the ripe bananas and mash with a fork and then with a hand mixer to make sure it’s lump free.
Add in the rest of the wet ingredients and mix until well combined.
Add in the flour, baking powder, baking soda, and cinnamon- mix until well combined.
Fold in the oats, raisins, and chocolate chips until everything is fully incorporated
Scoop about 2 tbsps of the mixture and add it to the baking sheet - flatten with the back of your spoon slightly to make it a little flatter.
Bake at 350 for 13-15 minutes
- if you don't like chocolate chips you can always switch them out with dried fruit - pistachios, pecans, walnuts - instead.