Peanut Butter Banana Breakfast Cookies
These healthy gluten-free, vegan banana bread cookies are soft, chewy and so easy! They make the perfect snack, breakfast or healthy dessert! Loaded with peanut butter and chocolate chips, these almond flour banana cookies are a must have recipe!
Servings: 6 large cookies
Calories: 564kcal
Ingredients
- 1 medium overly ripe banana or frozen & thawed
- ½ cup peanut butter melted, or nut butter of choice
- ⅛ cup coconut oil melted, or ghee
- ⅛ cup maple syrup
- 1 tsp vanilla extract
- ¾ cup almond flour
- ½ cup gluten free oat flour I blended gf oats in my food processor till fine to make gf oat flour
- ¼ cup brown sugar
- ½ tsp baking soda
- ¼ cup ground flaxseed
- 1 tsp cinnamon
- pinch of salt
- chocolate chips amount of your liking
Instructions
- Mash an overly ripe banana with a fork on a plate or straight into a bowl.
- In a medium size bowl combine the mashed banana, melted peanut butter, melted coconut oil, maple syrup and vanilla extract.
- In a separate bowl combine the almond flour, gluten free oat flour, brown sugar, baking soda, ground flaxseed, cinnamon and salt.
- Add the dry ingredients to the wet ingredients. Then stir in chocolate chips. Preheat oven to 350F and chill dough for 10-15 minutes.
- Using an ice cream scoop, scoop out 6 large cookies onto a lined baking sheet. Press down on cookies slightly with the palm of your hand to shape. The cookies will not change shape much while cooking.
- Bake for 10 minutes. Remove from oven and quickly add banana slices to the middle of the cookies if you desire. Put back in oven for 3-5 minutes. I took mine out after 3 minutes as I love the inside of my cookies to be very soft and gooey.
- Let cool on baking sheet and ENJOY!
Nutrition
Serving: 1grams | Calories: 564kcal | Carbohydrates: 53g | Protein: 15g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 21g | Cholesterol: 11mg | Sodium: 268mg | Fiber: 8g | Sugar: 20g