Loaded with tender oats, lots of banana flavor and gooey chocolate; you would never guess that these thick and chewy breakfast cookies are GOOD for you! Go ahead and have two!
This is called my post-4th of July detox. I had a LOT of good food this past weekend and am currently feeling very stuffed. So I’m detoxing with cookies. Makes sense right?
Breakfast cookies. They’re all the rage now a’days. Have you tried them yet??
They’re uber-popular right now for a very good reason.
Because they’re the best ‘dang thing you’ll ever have for breakfast.
I mean, think about it: Health-ified cookies. For breakfast.
Get on board with it. I guarantee you’re never gonna want to get off.
I’ve been making breakfast cookies for awhile now and I’ve racked up quite a few favorites. It occurred to me the other day when I went to whip up a batch, that I have NEVER shared a breakfast cookie recipe with you guys.
WHAA??? Sooo not nice of me! I’ve been hiding cookies from you guys for wayyy too long. I decided to share one of my newest recipes that I had just finished perfecting a few weeks ago.
One that is VERY worth the wait, guys.
One that is going to make you want to STUFF your face this morning and totally ignore your coffee.
Ladies and ‘gents, I present to you HEALTHY Banana Chocolate Breakfast Cookies.
The cookie that is also NOT just for breakfast. They make awesome on-the-road snacks, perfect pre-workout energy boosts, or even a SUPER-healthy dessert.
They serve many worthy causes. 😀
They’re stuffed full of good-for-you nutrients and jam-packed with chewy-cookie amazing-ness. It doesn’t get any better than this, folks.
Guilt? ZE-RO, guys! You could have 10 of these cookies and still fit in your skinny jeans.
I may be living proof of this….
Every time I make these cookies I always end up eating wayyyy too many. 😉
Addicting stuff here, guys. Good thing we’re eating healthy!
Now, just because these cookies are UBER-healthy for you doesn’t mean that they contain a bunch of weird ingredients that you have to make a special trip just to get.
I’m willing to bet that you have most of these ingredients in your kitchen right now. Pretty basic stuff.
These cookies are SO thick and chewy, you would NEVER guess that you’re eating healthy. The first time I made these cookies, I used about 1/2 cup of butter and they turned out amazing, but the calories were sky-high and I was aiming for something skinnier.
The next few times I tested this recipe, I found that I was able to replace most of the butter with plain yogurt and mashed banana, then reduce most of the fat down to only TWO tablespoons of vegetable oil and then just an egg to hold everything together in these cookies.
It works, guys. And the scary thing is that these cookies are so UNBELIEVABLY easy you’re gonna find yourself making and stuffing your face with them All. The. Time.
Seriously. Start to finish, these cookies are ready in under 20 minutes. No dough-chilling, no fancy rolling. Just mix, mix, shape, bake, EAT.
And eat, and eat, and eat…..
I meant what I said earlier: You are gonna end up ignoring your morning coffee and binge-eating SOLELY on these cookies.
Except it’s not really binging, since these cookies are healthy and GOOD for you.
And that is your WIN for the day. 😀
Healthy Banana Chocolate Breakfast Cookies
- 2 cups white whole wheat flour
- 2 cups old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 large ripe banana mashed
- 1 large egg
- 3/4 cup coconut sugar or brown sugar
- 2 tablespoons vegetable oil
- 1/4 cup plain yogurt
- 1 teaspoon vanilla extract
- 1 cup semisweet chocolate chips or chunks
Preheat oven to 350F. Line a baking sheet with parchment paper. Set aside.
In a large bowl, combine flour, oats, baking soda, baking powder, cinnamon, and salt until combined. In a separate large bowl, whisk mashed banana, egg, sugar, oil, yogurt, and vanilla until smooth.
Stir dry ingredients into liquid until mixture forms a dough. Stir in chocolate chips.
Shape dough into 2-in balls and place on prepared baking sheet. Flatten each ball slightly. Bake cookies at 350F 9-10 minutes or until edges start to turn golden. (cookies will still be slightly soft in the middle)
Cool cookies on baking sheet 5 minutes before transferring to a wire cooling rack.
Store cookies in an airtight container at room temperature up to 4 days.
Try my other SKINNY recipes next!