I am one of those kind of weird people who does not like bananas when they have started to become too spotty and ripe! Too sweet for me! But this is one of my staple recipes to use when my bananas start getting to ripe for my taste!
I promise you guys, these are the bomb together with some nice cream for breakfast! Who can say no to desert for breakfast?!
Whole food, oil-free, fruit sweetened, vegan, all the good stuff! Omnomnomnom…
PrintBreakfast chocolate chip banana oat cookies
- Yield: 6 large cookies 1x
Ingredients
Scale
- 2 bananas (great way to use over ripe bananas)
- 4 dl / 1,75 cups rolled oats
- 2 tbsp peanut butter or nut butter of choice (can be skipped but highly recommended)
- 2 tbsp of flax seeds
- 1 tsp baking powder
- A small pinch of salt
- 50g / 1,75 ounces of chopped chocolate of your choice or nuts or/and dried fruit
Instructions
- Preheat the oven to 175°C / 350°F.
- Mash the banana well and then mix in the rest of the ingredients. Eventually add some more oats if needed!
- Divide the “dough” to 6 cookies and then bake for until golden and delicious, so around 15-20 minutes!
These sound really good. Have you tried tahini as the chosen nut butter? It’s what I tend to keep around.
Tahini will work just as good! Obviously they’ll taste a bit like tahini, but there’s no problem as long as you like tahini! 🙂 So happy to hear that you like it! <3