The oats in these Chocolate Banana Breakfast Cookies provide soluble fiber, important for healthy digestion, lowering cholesterol and regulating blood sugar.
Anti-inflammatory ginger is a terrific tummy-soother and pairs wonderfully with naturally sweet bananas and nutrient-rich nuts and seeds. Made with dairy-free dark chocolate, these a.m.-approved cookies are also vegan.
Related: 55 Best Vegan Breakfast Recipes
More Cookie Recipes to Try:
Chocolate-Banana Breakfast Cookies
- 1 cup old-fashioned rolled oats
- 1 cup unsweetened shredded coconut
- 3⁄4 cup almond flour
- 1⁄2 cup hemp hearts (or pine nuts or sunflower seeds)
- 1⁄4 cup raw pumpkin seeds
- 3 Tbsp ground flaxseed
- 1 tsp cinnamon
- 1 tsp baking powder
- 1⁄2 tsp salt
- 1⁄4 cup crystallized ginger, finely diced
- 1⁄4 cup dairy-free dark chocolate chips (such as Pascha)
- 11⁄3 cups mashed bananas (about 3 medium)
- 1⁄4 cup extra-virgin olive oil
- 2 Tbsp pure maple syrup
Preheat oven to 375°F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together oats, coconut, almond flour, hemp hearts, pumpkin seeds, flaxseed, cinnamon, baking powder and salt. Stir in crystallized ginger and dark chocolate chips.
In a small bowl, mix together mashed bananas, extra-virgin olive oil and maple syrup until well blended. Add the banana mixture to the dry ingredients and stir to combine.
Working with wet hands so the batter doesn’t stick, scoop 1⁄4 cup batter and pat into 2-inch circles. Place evenly spaced on the prepared baking sheet (the cookies will not spread).
Bake until cookies are golden on the bottom and start to brown on top, 17–19 minutes. Cool on baking sheet for 5 minutes, then transfer to a wire rack to fully cool. Store in an airtight container on the counter for up to 3 days or in the freezer for up to 1 month.
Makes 16. Per serving: 213 cal, 15g fat, 0mg chol, 5g prot, 18g carbs, 8g sugar, 3g fiber, 107mg sodium