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Recipe: Banana Chocolate Chip Breakfast Cookies
Are you looking for an excuse to continue eating sweets AFTER Valentine’s Day? We’ve got just the thing! What if a cookie could be so healthy, it could double as a grab-and-go breakfast? STOP. IT. Right?
Check out this recipe from Sally’s Baking Addiction – Banana Chocolate Chip Breakfast Cookies. I often have these lying around the house for after school snacks. They’re gluten free, use no refined sugar, no butter and taste GREAT! Use rolled gluten-free oats from Bob’s Red Mill and pulse them in the food processor so that they’ll cook up just like quick oats. A healthy substitution for the optional almonds is flax seeds.
· 2 and 1/3 cups (190g) quick oats (not whole oats)
· 3/4 teaspoon salt
· 1 teaspoon ground cinnamon
· 1 cup (250g) homemade or your favorite almond butter
· 1/4 cup (82g) pure maple syrup (or honey)
· 2 large ripe bananas, mashed (about 1 cup)
· 1/3 cup (60g) dark or semi-sweet chocolate chips
· 1/3 cup (33g) sliced almonds — optional
1. Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.
3. Each cookie will be 3 Tablespoons of dough. Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.
4. Bake for 15 minutes until edges are very slightly brown. Don’t bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week.
Tip: Cookies can be frozen up to 3 months, then thawed overnight in the refrigerator before enjoying.
Recipe recommended by:
Gennis Lafayette, N.C.
Certified Holistic Nutrition Consultant
Bar Method Teacher, Palo Alto & San Mateo