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I stumbled upon this recipe during a rushed morning when my kids were begging for cookies for breakfast. Now these banana oat beauties have become our morning ritual - satisfying enough for the kids and wholesome enough for mom-guilt-free breakfast. The warm scent of bananas and vanilla fills our kitchen every Sunday when I bake a fresh batch for the week ahead.
Last week my youngest helped mash the bananas, and despite getting more on her face than in the bowl, she declared these "better than regular cookies" - which from a 4-year-old is the highest praise possible.
Ingredients
- Bananas: Pick the spotty, almost-too-ripe ones that no one wants to eat - they're perfect here
- Oats: Old-fashioned rolled oats give the best chewy bite. Quick oats work in a pinch but aren't quite the same
- Almond Butter: The drippy, natural kind works best
- Vanilla: Don't skip it - it makes these taste like dessert
- Chocolate Chips: Mini ones distribute better, but regular ones work too
- Walnuts: Toast them first if you've got an extra 5 minutes
- Maple Syrup: Just a touch for extra sweetness
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Cookie Creation Guide
- Banana Prep:
- Mash those spotty bananas until they're smooth and squishy
- Bowl Setup:
- Grab your biggest mixing bowl - things get messy with enthusiasm
- Wet Mix Magic:
- Stir in that drippy almond butter and splash of maple syrup until everything's smooth
- Oat Addition:
- Dump in your oats, giving everything a good mix until combined
- Mix-In Time:
- Fold in those chocolate chips and walnuts - sneak a few chips while you're at it
- Scoop Away:
- Drop spoonfuls onto your baking sheet - they won't spread much
- Shape Time:
- Press them down a bit with your palm - they'll stay pretty much that shape
- Bake to Glory:
- Pop them in the oven until they're golden around the edges and make your kitchen smell amazing
My kids call these their "monkey cookies" because of the bananas. Sometimes we play "spot the chip" at breakfast, counting how many chocolate chips each cookie has.
Kitchen-to-Table Journey
These are perfect straight from the oven with a cold glass of milk. For breakfast on-the-go, wrap one in a napkin and pair it with a banana. They're even great crumbled over yogurt with a drizzle of honey.
Make It Yours
Some mornings I toss in cinnamon and nutmeg. Other days we go wild with coconut flakes or dried cranberries. My oldest loves when I add extra chocolate chips, while my husband prefers his with more nuts.
Keep 'Em Fresh
Store these gems in an airtight container - they'll stay good on the counter for a couple days, or pop them in the fridge for a week. They get a bit firmer in the fridge, which some of us actually prefer.
Morning Rush Tips
These work great for busy mornings - I often double the batch on Sunday and freeze half. Just grab one from the freezer before bed and it's perfect by breakfast.
Lunchbox Ready
Pack these in school lunches instead of packaged granola bars. They hold up great and provide steady energy through the afternoon.
Afternoon Pick-Me-Up
When that 3 PM slump hits, these are my go-to with a cup of tea. They satisfy the sweet craving without the sugar crash.
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Making these cookies has taught me that healthy doesn't mean tasteless. My grandmother would probably raise an eyebrow at calling these cookies "breakfast," but times change, and sometimes the best recipes are born from necessity and a bit of creativity with what's in your pantry.
Frequently Asked Questions
- → Can I freeze these cookies?
- Yes, store them in an airtight container in the freezer for up to 3 months.
- → Why aren't my cookies spreading?
- These cookies don't spread while baking, so remember to flatten them before putting them in the oven.
- → Can I use quick oats instead of rolled oats?
- While you can use quick oats, rolled oats give the cookies a better texture.
- → How ripe should the bananas be?
- Use bananas with brown spots for the best flavor and natural sweetness.
- → Can I skip the maple syrup?
- Yes, if your bananas are very ripe, you can omit the maple syrup for a less sweet cookie.