Banana Breakfast CookiesOn January 11, 2024 by Pam
My life is made richer by the time I spend with the little people in my life. I am so blessed to be able to spend time each week with my little friends and I cherish and treasure every single moment. They are now 2 and 4 years old but, they are growing so fast and as they grow their worlds expand so, we are making the most of every moment and every opportunity we have to be part of their lives and laugh and play and remember what it is like to be a kid.
Today was one of those days that I could spend with my little friend, Charlotte. Already her brother is big enough to be at school all day so, we have some special one-on-one time. Today, we baked some amazing cookies. Charlotte is an expert at egg breaking and stirring (and eating chocolate chips). The cookies were a HIT with her big brother when he got home from school so, I highly recommend using your old bananas and trying out this VERY healthy recipe.
1 cup of mashed banana (approximately 3 medium bananas)
1 Tablespoon of coconut oil (melted)
1 – 1/4 cups of old fashioned rolled oats
1 teaspoon of cinnamon
2 tablespoons of chia seeds
3 tablespoons of mini chocolate chips (semi-sweet)
2 tablespoons of pumpkin seeds
Preheat the oven to 350 F and prepare a lined baking sheet with parchment paper.
Combine bananas, coconut oil and eggs in a mixing bowl (I used a stand mixer).
Add all remaining ingredients and mix until combined and let it sit for 5 minutes (the chia seeds will start to bind and make the batter thick).
Scoop 1 tablespoon of dough and form to make a cookier shape. You can press them down so they lie flat. (They don’t have baking soda or baking powder of flour so, they will not expand).
Bake at 350 F for 15 minutes. You can store them in an air tight container in the fridge or freeze them.