My Banana Breakfast Cookies have been a fan favorite of my clients and their kids for years now. Why? They taste like real cookies and are only sweetened with banana (and maybe a few chocolate chips!) Win-win for everyone 🙌🏻
Once Dakota started eating real food, I wanted to find a recipe that was nutrient dense, delicious and easily transported. This recipe came to mind and hence how the baby breakfast cookie was born. Dakota is OBSESSED with them and now so is Landry – we never leave home without them. It is the same base recipe just without the cacao nibs and chocolate chips and only takes 10 minutes to bake!
- -3 medium bananas mashed
- -½ cup sunflower butter or nut butter of your choice
- -1 flax egg (1 tbsp ground flax seed to 1.5 tbsp water)
- -1 tsp vanilla extract
- -1 ½ cups rolled oats (can sub almond flour or do half and half)
- -1 tsp cinnamon
- -4 tbsp hemp hearts (can sub chia seeds)
- -1 tsp baking powder
- Preheat the oven to 350 degrees F.
- Place the water and ground flax seed into a small bowl and whisk together. Let it sit for 5 minutes.
- In a large bowl, mash the bananas and add in additional wet ingredients: sunflower butter, vanilla extract and flax egg. Mix until well combined.
- Then add in oats, cinnamon, hemp hearts, and baking powder and mix again.
- Using a small spoon or food scooper, place quarter to half dollar size cookies onto a parchment paper lined baking tray.
- Bake for about 10-12 minutes until edges are browned.
- Cool on the baking rack for 10 minutes + enjoy! Keep in the fridge for up to 2 weeks and in the freezer for up to 2 months.
Because of these cookies, no puffs are needed in our home when they’re under 1! Happy snacking – don’t forget to tag me if you make them 🙂
With Health + Happiness Always,
Jax
PS – Are you a local Nashville mama? Join me for a mama + me workout on Saturday, May 11th with E+ROSE OneC1ty. Click here to reserve your spot as space is limited!
