I’ve finally decided to share my all-time favorite recipe: banana bread breakfast cookies. I know that’s a bold statement but I seriously mean it. I went through a phase where I was baking these cookies for breakfast every morning for days on end. I would eat the whole batch to myself! They’re really healthy and beyond easy to make with only 4 ingredients in one bowl in less than 15 minutes.
All you need: brown, spotty ripe bananas, gluten-free rolled oats, almond butter, and cinnamon. That’s it. The riper the bananas, the better because they add a nice natural sweetness to the cookies.
This recipe is gluten-free, vegan, refined sugar-free, oil-free, butter-free, dairy-free, and paleo friendly. It basically covers all the bases in terms of being allergy-friendly, which is great because I really want everyone to be able to enjoy these cookies. If you’re allergic to nuts, just sub the almond butter for sunflower seed butter or leave it out.
Since the ingredients are all-natural and wholesome and there’s no added sugar, I would definitely consider these acceptable any time of the day. I usually have them for breakfast or a snack but wouldn’t be against having them for lunch or dinner either. I said it before and I’ll say it again, they are addicting. I’ll bake a batch and they never last more than a day!
Their soft banana-bread like texture and the smell as they bake makes these cookies at the top of my list. I hesitate to even use the word “cookie” because they’re so much better for you than a normal cookie.
They’re so delicious you’ll want to eat them right out of the oven. Go ahead, nobody is stopping you. If you’re looking for a healthy, banana-based cookie recipe, give this one a try. One bite and you’ll be hooked!
- 2 ripe bananas
- 1 cup gluten-free rolled oats
- 1 tbsp almond butter
- 1 tsp cinnamon
- Preheat oven to 350 degrees Fahrenheit.
- In a small bowl, mash the bananas with a fork.
- Mix in the rolled oats, almond butter, and cinnamon.
- Scoop onto a baking sheet.
- Bake for 13-15 minutes.