There is nothing worse than waking up at 7:50 am and needing to rush to your 8 am. In these situations, there is no time to make avocado toast or eat a bowl of cereal. You need something that is easy to take on the go and will give you the right nutrients to start the day off right. That is where these banana cookies come in. They are easy to make, nutritious, and, if prepared the night before, quick to grab.
Only five pantry staples are required for these breakfast cookies: bananas, peanut butter, instant coffee, oats, and chocolate chips. Alone, all these foods are delicious; however, when combined, these ingredients create a nutritious and well-rounded breakfast item that is perfect to fuel your day.
Bananas promote cardiovascular and digestive health in addition to providing essential minerals such as potassium, magnesium, and vitamin B6. Peanut butter provides healthy fats and is a good protein source. The instant coffee provides the necessary caffeine to keep you awake for the day. Oats are abundant in beta glucans, which decrease cholesterol and boost the immune system. They also reduce the risk of Type 2 diabetes and are satiating. Apart from being delicious, chocolate is also nutritious since it aids the cardiovascular system and increases memory when eaten in moderation.
Banana Breakfast Cookies
Ingredients
Instructions
Preheat oven to 350ºF.
Peel bananas and place in a large bowl.
Mash bananas with a fork until there are no more large chunks. The banana mixture should have the consistency of a puree.
Add in peanut butter and instant coffee. Mix until well incorporated.
Add in oats and mix until evenly incorporated.
Add in chocolate chips and mix until incorporated.
Use a large spoon to place cookie mixture onto a baking sheet. Cookies should be 2-3 inches big and there should be a 1 inch gap between each cookie. You should have 12-15 cookies.
Bake cookies for 15 minutes. Since the coffee makes it difficult to judge doneness by color, you can judge if a cookie is ready if it breaks when trying to lift it up with a spatula. If it does, give it 5 more minutes. If not, they are done.
Remove cookies from oven and use a spatula to prevent cookies from sticking to tray. After loosening cookies, leave them on the tray to cool.
After cooling, the cookies are ready to eat. Enjoy immediately or place in an airtight container to keep until you are ready to eat them.
#SpoonTip: For best results, keep cookies in the fridge until you plan to eat them. They can last for up to 4 days.
These banana cookies are effortless to make and are the perfect combination of breakfast staples: bananas, oatmeal, and, of course, coffee. Best of all, no sugar is added to these cookies, making them naturally sweetened and healthy.
Additionally, the cookies are gluten-free and can be made vegan depending on the chocolate chips used, thus making them accessible for those with a wide variety of diet restrictions.
#SpoonTip: If you are allergic to or just don’t like peanut butter, try another nut butter or even cookie butter.
All in all, these banana cookies offer a convenient and delicious way to get the nutrients and coffee needed to start the day off right.