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two beautiful plates stacked on top of one another with three chocolate breakfast cookies

Chocolate Banana Breakfast Cookies

These Chocolate Banana Breakfast Cookies are soft, nourishing, and naturally sweetened with banana and dates. Made with oats, cacao, peanut butter, and a boost of fibre-rich ingredients, they're the type of cookie you don't need to feel guilty about eating first thing in the morning. Grab one on your way out the door first thing in the morning, post workout or as an energizing afternoon pick me up! Made totally gluten free and refined sugar free.
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Servings: 15 cookies
Author: Teri-Ann Carty
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Equipment

Ingredients

Cashew Oat Milk Ingredients

  • 1 cup cashews
  • ½ cup oats
  • 1 small date pit removed
  • 1 tsp vanilla
  • pinch salt

Cookies - Dry Ingredients

  • 1 cup gluten free oats
  • ¾ cup shredded unsweetened coconut
  • ¼ cup cacao powder
  • 1 tsp cinnamon
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Cookies - Wet Ingredients

  • 1 egg
  • 1 ripe banana mashed
  • ¼ cup olive oil
  • ½ cup peanut butter
  • 1 tsp vanilla
  • cashew oat milk discard
  • 2 tbsp maple syrup

Cookie Add Ins

  • ½ cup cashews chopped
  • ½ cup pumpkin seeds
  • ¼ cup sunflower seeds
  • ¼ cup cacao nibs
  • 5 dates finely chopped
  • flaky sea salt optional
US Customary - Metric

Instructions

  • Add nuts, oats, date, vanilla and salt to the Nama M1 Milk maker.
  • Process for 1 minute. Store in the fridge.
  • Put the discard into a bowl and set aside.
  • Preheat oven to 350. Place parchment on a large cookie sheet.
  • Place banana into a large bowl and mash well. Add maple syrup, vanilla and egg and whisk to combine.
  • Add oil and peanut butter and whisk until smooth.
  • Add dry ingredients and stir well to combine.
  • Add discard and add-in ingredients and mix until no dry ingredients remain.
  • Use a 1/4 cup ice cream scoop to measure out cookies. I got 9 cookies on the sheet.
  • Dampen hands and lightly flatten the tops of the cookies.
  • Bake for 15 minutes.
  • Sprinkle the cookies with flaky salt and transfer to a wire rack to cool.
  • Store in an airtight container.

Notes

If you don't have the milk maker, don't worry. These cookies will be perfect without the discard!

Nutrition

Serving: 1cookie | Calories: 224kcal | Carbohydrates: 15g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 11mg | Sodium: 173mg | Potassium: 230mg | Fiber: 3g | Sugar: 6g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.