Banana Chocolate Chip Cookies
These Banana Chocolate Chip Breakfast Cookies are filled with whole grains and flaxseed, and naturally sweetened with honey. They keep well in the freezer, for an easy grab and go breakfast or snack.
Servings: 36 (makes 3 dozen cookies)
- 2 ¼ cups old-fashioned oats
- 1 cup white whole-wheat flour or oat flour*
- ½ cup ground flaxseed
- 1 ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ½ tsp. baking soda
- ½ tsp. salt
- 1 cup mashed ripe banana about 3 medium bananas
- 1/3 cup honey
- ¼ cup 4 tbsp. unsalted butter, melted and cooled slightly
- 1 large egg
- 2 tsp. vanilla extract
- ½ cup chocolate chips mini or regular-size
- ½ cup chopped walnuts optional
Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
In a large bowl, stir together oats, flour, flaxseed, cinnamon, nutmeg, baking soda, and salt.
In a medium bowl, whisk together mashed banana, honey, melted butter, egg, and vanilla. Pour the wet ingredients into the dry and stir until just combined. Gently stir in the chocolate chips and walnuts, if using.
Drop dough by rounded tablespoonful onto the prepared baking sheets. Use your fingers to gently flatten each cookie, as they won't flatten on their own during baking.
Bake 10-12 minutes, until set and barely golden. (If baking more than one pan at a time, be sure to rotate the pans halfway through the baking time.) Let cool on the baking sheet for a few minutes before removing to a wire rack to cool completely.
Cookies can be stored in an airtight container in the freezer for up to 2 months.
*You can make your own oat flour in your food processor. For 1 cup of oat flour, process 1 heaping cup of old-fashioned oats until finely ground, about 1 minute.
Serving: 1cookie | Calories: 96kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 51mg | Potassium: 89mg | Fiber: 2g | Sugar: 4g | Vitamin A: 50IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
Nutrition information is only an estimate.
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