If we’re being honest, these cookies are TECHNICALLY healthy enough to eat for breakfast. If that’s what you’re into.
I am not a huge banana bread person – maybe the hype turned me off to it during quarantine, but I also just generally don’t like sweet things for breakfast and I don’t snack too much throughout the day.
One thing I NEVER skimp on though is dessert. I need that hit of chocolate or sweet after dinner. Usually it’s just a piece of dark chocolate, but having a healthy cookie around as a post-dinner treat is also pretty common in my house.
These cookies are a perfect way to satisfy your sweet tooth without feeling guilty afterwards. You can see in the ingredients that it’s super simple and actually contains some good protein with the addition of powdered peanut butter. (I used the brand PB Fit that I got on Amazon).
Below is the recipe, hope you enjoy! Comment below and tell me how you like them if you make them!
- 1 ripe banana
- 1 egg
- 1/4 cup coconut sugar
- 2 tbsp melted coconut oil
- 1/2 cup rolled oats
- 1/4 cup almond flour
- 2 tbsp PB Fit
- 1/4 cup chocolate chips (I used my favorite Enjoy Life Minis)
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract
- sprinkle of salt
- Preheat oven to 350
- Microwave your ripe banana in a large microwave safe bowl. (I find that microwaving them makes it way easier to mash them up)
- Mash up the banana, then add the egg and melted coconut oil. Mix well.
- Slowly stir in the oats, almond flour, coconut sugar and powdered peanut butter. Mix well until all ingredients are fully combined.
- Add the baking powder, salt and vanilla and mix thoroughly
- Last – fold in the chocolate chips (ALWAYS add chocolate chips last to prevent melting)
- Spoon the dough evenly onto a parchment paper lined baking sheet.
- Bake at 350 for 13 minutes, or until edges start to get golden brown
- Let cool and then enjoy!