Banana Bread Breakfast Cookies - Nicole Conger

Sky Ranch SkyMom Special SHOUT OUT!

Amidst all that is going on in our world we reached out to our Sky Ranch SkyMom Hostesses from our luncheons this Fall and Spring and asked them to share a little "happy" with our SkyMom community!

Please enjoy this special SHOUT OUT from Nicole Conger of Frisco, Texas. She would love to share this banana breakfast cookie...it's so good!!

Banana Bread Breakfast Cookies (gluten-free, whole grain, sugar-free, oil-free, one bowl)

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings 16 cookies
Calories 83 kcal

Ingredients

Dry Ingredients

• 1/2 cup oats (certified gluten-free)
• 1/3 cup oat flour (certified gluten-free)
• 1/2 tsp baking soda
• 1 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/4 cup flax seed, ground
• 1/2 cup walnuts, finely chopped

Wet Ingredients

• 1 cup ripe, mashed banana (about 2 large bananas)
• 1 egg
• 1/2 tsp vanilla

Mix-In's

• 1/3 cup chocolate chips
  
  Instructions

1. Preheat your oven to 375 and line a pan with parchment paper.
2. In a large mixing bowl, combine all your dry ingredients and stir together till all is well combined. 
3. Move your dry ingredients to the sides and create a well in the center of your bowl. Add your wet ingredients into the center and whisk them together, then combine them with your dry ingredients and stir everything in your bowl together till it is all thoroughly combined. 
4. Add your chocolate chips to the bowl and stir them into your breakfast cookie batter.
5. Scoop your cookie dough onto your pan, making about 16 cookies. Press each cookie down lightly so they are more of a cookie shape (as these cookies won't spread much). 
6. Bake for 9-11 minutes, or till the edges of the cookies are browning and the tops are set.
7. Let cool for about 10 minutes and then devour!

Recipe Notes
Due to the high amount of bananas, I like to store these breakfast cookies in the fridge. They last about a week. You can also store them in your freezer and they will last about a month or so.

They also freeze great!

- Nicole Conger