Healthy Banana Coconut Chocolate Chip Breakfast Cookies
Soft, wholesome banana breakfast cookies made with oats, coconut, dark chocolate chips, and a mix of seeds and nuts. Naturally sweetened and gluten-free, they’re perfect for an easy grab-and-go breakfast or snack.
Ingredients
- 2 ripe bananas
- 1 large egg
- ¼ cup olive oil
- 2 tbsp maple syrup (or more, if you like it sweet)
- ½ cup tahini
- 1 tsp vanilla
- 1 cup rolled oats
- ½ cup almond flour
- 1 tsp cinnamon
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ½ cup hemp seeds
- 1 cup shredded coconut
- ½ cup pumpkin seeds
- ½ cup sunflower seeds
- ½ cup chopped pecans or almonds
- 1 cup dark chocolate chips
Instructions
- Preheat oven to 350°.
- In a large mixing bowl, smash bananas until no chunks remain, add in egg, olive oil, maple syrup, tahini and vanilla. Mix well to combine.
- In the same bowl add in dry ingredients: rolled oats, almond flour, cinnamon, baking powder, baking soda and salt. Stir until a thick batter forms.
- Add in chunky ingredients: hemp seeds, shredded coconut, pumpkin seeds, sunflower seeds, chopped nuts and chocolate chips. Mix well so that ingredients are evenly divided throughout the batter.
- On two cookie sheets lined with parchment, use a size 40 or 50 cookie scoop to shape cookies. Then use your hands to flatten the domes slightly. The batter won't spread so you can fit 9-12 cookies per sheet.
- Bake for 15 minutes, rotating the tray halfway through. Allow the cookies to cool slightly before eating. These cookies freeze well. They are perfect for meal prep.