Banana Bread Breakfast Cookies | Natalie Cooks

Name: Banana Bread Breakfast Cookies | Natalie Cooks
Ingredients: 1 cup mashed very overripe bananas (about 2 large bananas); ¼ cup (54g) olive oil; 2-4 tbsp maple syrup; 2 eggs; 1 tsp vanilla extract; 2 cups (184g) rolled oats; 2 cups (290g) nuts and/or seed mix; ¼ cup (37g) hemp seeds (optional); 1 tsp ground cinnamon; ¾ tsp kosher salt; ½ tsp baking soda; ½ cup dark chocolate chunks, chips, or chopped from a bar; Flaky salt (optional); Note: For all the cookies to fit, you’ll have to place them snuggly next to each other on the baking sheet (they won’t expand).; Banana ripening hack!

nataliecooks.com

If banana bread were a cookie that you could eat for breakfast, this would be that cookie. A mix of oats, nuts, and seeds get blended into a coarse meal wit ...

View Original

Share this recipe:

Ingredients

1 cup mashed very overripe bananas (about 2 large bananas)
¼ cup (54g) olive oil
2-4 tbsp maple syrup
2 eggs
1 tsp vanilla extract
2 cups (184g) rolled oats
2 cups (290g) nuts and/or seed mix
¼ cup (37g) hemp seeds (optional)
1 tsp ground cinnamon
¾ tsp kosher salt
½ tsp baking soda
½ cup dark chocolate chunks, chips, or chopped from a bar
Flaky salt (optional)
Note: For all the cookies to fit, you’ll have to place them snuggly next to each other on the baking sheet (they won’t expand).
Banana ripening hack!