Banana Oatmeal Breakfast Cookies, the most delicious grab and go breakfast packed with nutrients to get your day started on the right foot! These cookies are gluten free, dairy free, and paleo friendly. They are packed with fiber and protein and will give you tons of long lasting energy to last you throughout the day!
As I have gotten older, I have started to become less of a night owl and more of a morning person. Like I now go on runs at 6 a.m....what is wrong with me?! I have actually found a new found love of being a morning person because I am able to get a lot more done and I find myself being twice as productive!
The one part of my morning that I still put off often is making breakfast. I mean on the weekends it's a different story, every Saturday I make a full blown breakfast for Nate and I. My parent always did that for me growing up so it was a tradition I wanted to continue in our life together.
During the week though, different story. That is why these delicious bites are so perfect for me! I love that I can just grab one and go on with my day! It makes my life so. much. easier!
- overripe bananas
- almond flour
- coconut flour
- baking powder
- rolled oats
Start by mashing the bananas. Once they are mashed, add in the egg, vanilla, and honey. Mix until well combined and creamy.
Add in the almond flour, coconut flour, baking powder and salt. Mix all of the ingredients until well combined. Add in the rolled oats and fold them into the batter.
On a cookie sheet lined with parchment paper, use an ice cream scoop (pro hack) to scoop out the banana oatmeal mixture onto the cookie sheet. Bake the cookies and once they are done, remove them to a cooling rack. Let them cool about 10 minutes and then you are good to go!
Why do you use coconut flour and almond flour?
Almond Flour is a very dry flour and does not contain much moisture at all. By adding in coconut flour, you are adding more moisture to the batter which helps mimic all purpose flour a little better.
Do you taste the oats a lot?
Nope! Once you bake the cookies with the oats in them, the oats absorb some of the moisture and cook which hides them in the cookie. If you didn't know you added them, you wouldn't even know they were there!
What are some other delicious banana desserts I could try?
My Homemade Cinnamon Banana Bread is a delicious banana baking dish that packs in all of the delicious banana flavor.
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Banana Oatmeal Breakfast Cookies
- Baking Sheet
- Mixing Bowl
- Parchment Paper
- 2 overripe bananas
- 1 egg
- 1 teaspoon vanilla
- ¼ cup honey
- 1 ½ cup almond flour
- 1 tablespoon coconut flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup rolled oats
- Preheat oven to 350 degrees.
- Mash the bananas in a mixing bowl.
- Add in egg, vanilla and honey. Mix until creamy.
- Add in almond flour, coconut flour, baking powder and salt. Using a rubber spatula, mix the dry ingredients in until mixed well.
- Add in the rolled oats and fold them into the batter.
- Using an ice cream scoop, scoop the cookies onto the parchment paper. They should be about 2 inches in diameter and you should get about 12 cookies.
- Baking for 16-18 minutes.
- Remove from the oven and place cookies on a cooling rack. Let the cookies cool for 10 minutes before serving.
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