Banana Bread Breakfast Cookies
Imagine waking up to the delightful aroma of fresh-baked cookies that double as breakfast! Yes, you read that right. These Banana Bread Breakfast Cookies are the perfect blend of wholesome ingredients and sweet indulgence, making them an ideal choice for busy mornings. Packed with the goodness of bananas, oats, and nuts, these cookies are not only delicious but also nutritious. They are easy to make, and the whole family will love them. Let’s dive into the recipe!
Why Banana Bread Breakfast Cookies is Worth Your Time
These Banana Bread Breakfast Cookies are a game-changer for your morning routine. Here’s why they should be a staple in your kitchen:
- Healthy Ingredients: Made with bananas, oats, and nuts, they provide a good source of energy to kickstart your day.
- Quick and Easy: This recipe comes together in under 30 minutes, making it perfect for busy mornings.
- Versatile: Customize the recipe with your favorite mix-ins or swap ingredients based on what you have on hand.
- Great for Meal Prep: These cookies can be made in batches and stored for a quick grab-and-go breakfast.
- Kid-Friendly: With the sweetness of bananas and chocolate chips, even picky eaters will enjoy these cookies.
The Essentials
Before we get into the nitty-gritty of the recipe, let’s gather the essential ingredients that will bring these Banana Bread Breakfast Cookies to life:
- 4 tablespoons honey
- 3 and 1/2 tablespoons coconut oil, melted
- 2 large eggs, beaten
- 3/4 teaspoon vanilla extract
- 1/2 cup banana puree (check the post for more details on this)
- 3/4 cup old-fashioned oats
- 1 and 1/4 cups instant oats
- 1/4 cup toasted wheat germ
- 1/2 cup walnuts, chopped
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup mini-chocolate chips, plus more for sprinkling (optional)
- 1/4 teaspoon salt
What You’ll Need (Gear)
Before you start baking, make sure you have the following gear ready:
- Mixing Bowls: A large bowl for mixing your wet ingredients, and a separate bowl for dry ingredients.
- Measuring Cups and Spoons: Accurate measurements are key to baking success.
- Spatula: For mixing and scraping down the sides of the bowl.
- Baking Sheet: A lined baking sheet to prevent the cookies from sticking.
- Oven: Preheat your oven to ensure even baking.
Cook Banana Bread Breakfast Cookies Like This
Now that we have everything we need, let’s get baking! Follow these simple steps to create your Banana Bread Breakfast Cookies:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
Step 2: Prepare the Wet Ingredients
In a large mixing bowl, combine the melted coconut oil, honey, beaten eggs, vanilla extract, and banana puree. Mix well until all the wet ingredients are thoroughly combined.
Step 3: Combine the Dry Ingredients
In another bowl, mix together the old-fashioned oats, instant oats, toasted wheat germ, chopped walnuts, cinnamon, nutmeg, and salt. Stir until well combined.
Step 4: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Stir until just combined. Gently fold in the mini-chocolate chips, reserving some for sprinkling on top.
Step 5: Scoop the Cookie Dough
Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie. Sprinkle additional mini-chocolate chips on top if desired.
Step 6: Bake
Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden and the cookies appear set.
Step 7: Cool and Enjoy
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Banana Bread Breakfast Cookies warm or at room temperature!
Better Choices & Swaps
If you’re looking to customize your Banana Bread Breakfast Cookies or make them even healthier, consider these swaps:
- Nut Alternatives: Swap walnuts for pecans or almonds based on your preference.
- Sweetener Options: Use maple syrup or agave nectar in place of honey for a different flavor.
- Gluten-Free: Substitute instant oats with gluten-free oats to make this recipe gluten-free.
- Protein Boost: Add a scoop of protein powder to the dry ingredients for an extra protein kick.
Things That Go Wrong
Even the best bakers can face challenges. Here are some common pitfalls to avoid when making Banana Bread Breakfast Cookies:
- Overmixing: Be careful not to overmix the dough, as this can result in tough cookies.
- Using Ripe Bananas: Make sure your bananas are ripe for the best flavor and sweetness.
- Incorrect Oven Temperature: Ensure your oven is preheated correctly—baking at the wrong temperature can lead to uneven baking.
- Not Letting Them Cool: Allow the cookies to cool on the baking sheet before transferring them to a wire rack to prevent breaking.
Shelf Life & Storage
To keep your Banana Bread Breakfast Cookies fresh and delicious, follow these storage tips:
- Room Temperature: Store cookies in an airtight container at room temperature for up to 4 days.
- Refrigerator: For longer shelf life, store them in the fridge for up to a week.
- Freezing: Freeze unbaked cookie dough for up to 3 months. Bake straight from the freezer, adding a few extra minutes to the baking time.
Ask the Chef
Can I use other fruits instead of bananas?
Yes! You can experiment with other fruit purees like applesauce or pumpkin puree. Just keep in mind that the flavor and texture will change accordingly.
How do I make these cookies vegan?
To make these cookies vegan, substitute the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg) and use maple syrup instead of honey.
Can I add other mix-ins?
Absolutely! Feel free to add dried fruits, coconut flakes, or seeds like chia or sunflower seeds for added texture and flavor.
What should I serve with these cookies?
These cookies are delightful on their own, but you can serve them with yogurt or a drizzle of nut butter for a more filling breakfast.
What to Make After This
Once you’ve mastered the art of Banana Bread Breakfast Cookies, consider trying your hand at these delicious recipes:
- Oatmeal Chocolate Chip Cookies
- Healthy Banana Muffins
- Peanut Butter Energy Bites
- Quinoa Breakfast Bowl
Bring It Home
These Banana Bread Breakfast Cookies are the perfect way to enjoy a sweet treat that won’t derail your healthy eating habits. They’re quick to make, easy to customize, and absolutely delicious. Whether you’re rushing out the door or enjoying a leisurely morning, these cookies will keep you satisfied and energized. So, gather your ingredients, follow the steps, and treat yourself to a delightful breakfast that tastes just like banana bread but in cookie form! Happy baking!
Banana Bread Breakfast Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup.
- In a large mixing bowl, combine the melted coconut oil, honey, beaten eggs, vanilla extract, and banana puree. Mix well until all the wet ingredients are thoroughly combined.
- In another bowl, mix together the old-fashioned oats, instant oats, toasted wheat germ, chopped walnuts, cinnamon, nutmeg, and salt. Stir until well combined.
- Gradually add the dry ingredients to the wet mixture. Stir until just combined. Gently fold in the mini-chocolate chips, reserving some for sprinkling on top.
- Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each cookie. Sprinkle additional mini-chocolate chips on top if desired.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes or until the edges are lightly golden and the cookies appear set.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 4 days.
- For longer shelf life, keep them in the fridge for up to a week.
- Freeze unbaked cookie dough for up to 3 months and bake straight from the freezer.
