Breakfast cookies are always a big hit with my family. I think it has a lot to do with the fact that they have the word cookie associated with them. It just makes them seem so much better than plain old muffins. These are chock full of one of my kids’ favorite ingredients – chocolate – which makes them totally powerless to resist them. I use chocolate a lot, especially when I’m trying to hide a few healthier ingredients inside. I decided a long time ago that the trade off was worth it. I make several variations of these cookies, but this banana version is my personal favorite. Whenever we have a banana or two that are on the verge of spoiling I peel and slice it, then freeze it. That way I have an endless supply of bananas for baking. Along with the bananas I add coconut oil (you can substitute butter if you’d like), Greek yogurt, old fashioned oats, and applesauce for a little nutritional punch to start off the day. This is the perfect grab-and-go breakfast for those back to school mornings that are creeping up on us.
I love having these cookies around – they make an easy, healthy breakfast, but we end up reaching for these at snack time and after dinner too. I always make sure to subtly roll my eyes and get a little huffy when the kids ask for these – if Max and Sophie ever knew that I actually want them to eat these cookies they’d get suspicious. By acting like they’re getting away with something I ensure they’ll keep coming back for more.
I adapted my original recipe to be gluten free, and honestly I can’t tell the difference between the two. I’ve included the original ingredients and the gluten free version so you can make the recipe the way you prefer.
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