Breakfast Banana Cookies (V)
You’ll soon learn I have a very detailed daily routine, especially in the morning. From taking all my supplements, drinking 20oz of water, making my Matcha Green Tea, free writing (even if it’s only 5-10 minutes), and getting myself organized for the day you can assume I have a lot going on in the morning.
I'm up around 4am and ready to train my first client between 5:30 and 6:00am, with a back to back schedule. So this is where meal prep and pre made (healthy) snacks come into play.
I wasn’t intending on making banana cookies, but I had so many overripe bananas I wanted to do something new other than freeze them for post-workout shakes or banana "nice cream". So I mashed a few in my regular chocolate chip cookies and got a wonderful soft in the center but crispy on the outside delight. They’re perfect for busy mornings or an in between treat!
- 2-3 ripe bananas
- 1/2 tsp baking powder
- dash of sea salt
- dash of cinnamon
- 2 Tsp vanilla extract
- 2 Tbsp ground flaxseeds (or 1 egg if non-vegan)
- 1/4 cup peanut or almond butter
- 1/4 cup agave
- 3-4 Tbsp coconut oil
- 1 cup almond flour
- 1/2 cup oats
- 1/2 cup dairy-free chocolate chips
- Optional: raisins & chopped walnuts
- Grab a large bowl and mash the banana. Once it's fully mashed sprinkle in the baking powder, sea salt, cinnamon, vanilla extract, ground flaxseeds, and dry oats. Mix well until fully combined.
- Stir in the almond flour and nut butter.
- Pre-heat oven to 375 degrees.
- Toss in the non-dairy chocolate chips, walnuts, raisins or any other add-ins
- Refrigerate for 15-20 minutes.
- Grab a baking pan and line with parchment paper. Scoop out round balls right after refrigeration and place on sheet with a little space in between.
- Bake for 12-15 minutes or until the edges are golden
- Let the cookies cool, place them on a pretty platter, take a few photos and enjoy!