I’ve got another it’s-good-for-breakfast-snack-dessert-anytime treat for you today! These whole grain banana oat cookies are seriously light (no butter or oil), seriously moist and seriously tasty.
And you can add chocolate chips!
Plus these cookies are oh so easy. Just stir up the dry mixture, the wet mixture, add them together and bake. It’s cookie time!
I’ve made the mini chocolate chips optional.
You may be thinking, why in the world would I not add the chocolate chips? Good point. I only recommend skipping the chocolate if you’re serving these to toddlers. Or if you want to pack these and have them not get melted while traveling.
Or if you for some reason are not OK with having chocolate for breakfast. In which case, we should maybe part ways because I routinely eat chocolate oatmeal, my chocolate strawberry overnight oats and healthy chocolate pancakes.
And of course, my pumpkin baked oatmeal with chocolate chips in the fall. Sometimes in the spring and summer too 😉
These cookies are also great with a little peanut butter smeared on top. Peanut butter and banana? Peanut butter and chocolate? Peanut butter and banana and chocolate?
Yes, yes and yes. You could even do nutella. Wow.
And of course — and please tell me you saw this coming from that picture above — they make excellent cookie sandwiches. Peanut butter, nutella or ice cream in the middle – let your imagination run wild!
These cookies freeze great, too, so you can stick any extras in the freezer and have a quick breakfast or snack on hand anytime. You may want to double the recipe for this very reason.
The next time you have some ripe bananas on hand, try these scrumptious little cookies. Hope you love them!
Serving Size: 1 cookie
Amount Per Serving: Calories: 96Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 12mgSodium: 84mgCarbohydrates: 20gFiber: 2gSugar: 11gProtein: 2g