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banana chocolate chia breakfast cookies

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Great news! Breakfast cookies are a thing, and these just happen to be gluten, dairy & and refined sugar-free, but somehow still decadent enough to eat for dessert! Safe for the lunchbox, they also make a terrific recess snack.

Banana Chocolate Chia Breakfast Cookies
  1. 2 mashed ripe bananas
  2. 1/3 c maple syrup
  3. 1/4 c coconut oil, melted
  4. 1 egg
  5. 2 tsp vanilla
  6. 3 c slow cook rolled oats
  7. 1/4 c sunflower seeds
  8. 1/4 c raisins
  9. 1/3 c dark chocolate chips
  10. 2 tbsp chia seeds
  11. 1 tsp cinnamon
  12. 1/2 tsp baking powder
  13. 1/2 tsp baking soda
  14. 1/2 tsp sea salt
  1. In a medium bowl, combine mashed bananas, maple syrup, coconut oil, egg and vanilla.
  2. In a large bowl, combine oats, seeds, raisins, chocolate chips, chia, cinnamon, baking powder, baking soda and salt and mix well,
  3. Add wet to dry and combine.
  4. On parchment lined baking sheets, drop cookies in about 2.5 tbsp amounts (about 8 per sheet), They won’t really spread much, so they don’t need a lot of space in between them. Lightly press the top of each with a spatula to gently condense (not flatten!).
  5. Bake at 325F for 16-17 minutes, taking care not to burn bottoms. Transfer to racks and let cool.
  6. Makes about 24 cookies.
simple balance

2 thoughts on “banana chocolate chia breakfast cookies”

  1. I made these cookies on the weekend and they were delicious. I will definitely make them again. Even my 15 year old son loved them. Thank you!

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