Banana Bread Breakfast Cookies
These soft banana bread breakfast cookies combine ripe bananas, oats, applesauce, and cinnamon in one bowl for an easy portable breakfast.
Servings: 12
cookies
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 10 minutes
Total: 25 minutes
Ingredients
Ingredients
- 2 large ripe bananas mashed
- 1 cup quick oats certified gluten-free if needed
- 1/2 cup whole-wheat flour or oat flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup unsweetened applesauce
- 1/4 cup mini chocolate chips optional
Instructions
Instructions
- Heat the oven to 350°F and line a baking sheet with parchment.
- Mash the bananas in a bowl until mostly smooth. Stir in the applesauce and vanilla.
- Add the oats, flour, baking powder, cinnamon, and salt. Stir just until no dry streaks remain, then fold in the optional chocolate chips.
- Scoop 12 portions onto the prepared sheet and flatten each into a thick round.
- Bake for 13 to 15 minutes, until the centers look set and the edges are lightly golden. Cool on the sheet for 5 minutes.
Notes
These soft cookies are designed as a portable breakfast or snack rather than a crisp dessert.
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