Imagine biting into a deliciously soft, chewy cookie that's not just a treat, but a nutritious breakfast packed with wholesome ingredients. These Banana Oatmeal Breakfast Cookies are about to revolutionize your morning meal, offering a perfect blend of convenience, flavor, and health. Specially crafted to be gluten-free, dairy-free, and egg-free, these cookies are a game-changer for anyone seeking a quick, nutritious breakfast or a satisfying snack that doesn't compromise on taste or dietary needs.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 2 ripe bananas, mashed
- 1 cup gluten-free oats
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1/2 teaspoon cinnamon
- 1/4 cup dark chocolate chips (dairy-free)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper, ensuring the surface is completely covered to prevent sticking.
- In a large mixing bowl, thoroughly mash the ripe bananas using a fork or potato masher until they reach a smooth, creamy consistency with minimal lumps.
- Add the almond butter and maple syrup to the mashed bananas, stirring until the mixture is well combined and has a uniform texture.
- Incorporate the gluten-free oats and ground cinnamon into the wet ingredients, mixing carefully to ensure even distribution of all components.
- Gently fold in the dairy-free dark chocolate chips, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet, spacing them approximately 2 inches apart.
- Lightly flatten each cookie with the back of a spoon or your fingertips, as these cookies will not spread significantly during baking.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges are golden brown and the cookies are set.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Store the cooled cookies in an airtight container at room temperature for up to 4 days, or refrigerate for extended freshness.
Tips
- Choose Perfectly Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Look for bananas with plenty of brown spots for maximum natural sweetness.
- Ensure Even Mixing: Take your time when combining ingredients to create a consistent dough. This helps distribute flavors and ensures each cookie is equally delicious.
- Don't Overcrowd the Baking Sheet: Give your cookies enough space to breathe. Spacing them 2 inches apart prevents them from sticking together and allows for even baking.
- Watch Baking Time Carefully: Every oven is slightly different. Start checking your cookies at the 12-minute mark to prevent over-browning.
- Cool Completely Before Storing: Allowing the cookies to cool completely prevents moisture buildup, which can make them soggy.
- Customize Your Mix-Ins: Feel free to swap chocolate chips for nuts, seeds, or dried fruit to keep things interesting and match your dietary preferences.
- Make Ahead and Freeze: These cookies freeze beautifully. Store in an airtight container for up to a month for a quick grab-and-go breakfast option.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 18g
Protein: 4g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 0mg
