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Tasty Tuesday – Chocolate Banana Breakfast Cookies

4.7 from 3 reviews

These cookies smell so good while cooking, they brought all five of my daughters downstairs for a taste. They are soft and a little chewy, and have a nice chocolate banana flavor. The cookies come out of the oven with a glossy sheen and almost look like they aren’t quite cooked, but when you touch the top they will be firm when done, not squishy.




  1. Preheat oven to 350 degrees.
  2. In a large bowl stir together mashed banana, chocolate peanut butter, yacon syrup and vanilla.
  3. In a separate bowl combine oats, flour, whey protein powder, flaxseed, chia seeds, powdered milk, cinnamon and baking soda.
  4. Stir the oat mixture into the banana mixture until combined.
  5. Add chocolate chips and Craisins.
  6. Allow the batter to sit for a few minutes so that the flavors can combine.
  7. Using a cookie scoop or tablespoon, drop mounds of dough 1 inch apart onto parchment paper lined baking sheet.
  8. Flatten each cookie slightly.
  9. Bake for 8 to 10 minutes or until the top is glossy and solid to the touch.
  10. Transfer to a wire rack to cool.
  11. Store in an airtight container or Ziplock bag for up to 3 days or freeze for up to 2 months; thaw before serving (about 20 seconds in the microwave).


Recipe adapted from: www.momables.com


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