I love guilt-free recipes and this one is a keeper! Sure there’s some sugar in these dark chocolate-banana breakfast cookies, but not a lot and all the other ingredients are good for you! Packed with protein, these are basically a different shaped homemade protein bar in my opinion. And I’m always looking for ways to use up all the black bananas I have stashed away in the deep freeze!
To begin, combine 1 cup mashed bananas, 1/2 cup smooth peanut butter, 1 egg, 1 teaspoon vanilla, 1/3 cup sugar, and 2 tablespoons brown sugar in a large bowl. Stir well. 1 cup mashed bananas was about 3 bananas. If you are using frozen bananas (like I did), I would place them in a strainer after you’ve peeled them. Mash them in the strainer, over the sink, and then add to the bowl. Make sure to thaw them first! I set mine out on a plate but you can use the defrost setting on the microwave also. Preheat your oven to 350°F.
Next, combine 2 cups oats, 1/2 cup whole wheat flour, 1 teaspoon baking soda, and 1/2 teaspoon nutmeg in a small bowl. Stir well to combine.
Add the dry ingredients to the wet ingredients. Add 1/4 cup dark chocolate chips. Sure, you could add more but this small amount still gives you the delicious flavor without making this cookie inappropriate for breakfast time!
Mix everything together well.
I used my cookie scoop to measure out each cookie. These don’t spread much so you don’t have to worry about spacing them out too much. I baked mine on both a stone and a regular cookie sheet and had better result with the stone. Place in the oven and bake for 10-12 minutes, or until tops begin to brown.
Let the cookies rest on the cookie sheet/stone for about 5 minutes before moving to a cooling rack to cool completely. Store in a zip top bag in the freezer for anytime you need a quick, protein-packed, pick-me-up! Dark chocolate-banana breakfast cookies are perfect for busy mornings when you need to grab something and go! Enjoy!
Above you will find some of the equipment I used while making this recipe.
The wonder cup is my favorite tool for measuring sticky ingredients like peanut butter, honey, mayo, yogurt, and it is also great for brown sugar. If you’ve ever felt frustrated because you feel like half the honey is stuck to your measuring cup, then you’ve got to try the wonder cup! My mom had one when I was growing up and I won’t be without one either!
I use my Pampered Chef stone for baking cookies and for making homemade pizza. The thing I love the best about using my stone to make cookies is that I don’t have to use any non-stick spray. It is the best for crispy crust on pizza and even baking for cookies. The stones are also great for baking scones.
Baking cookies used to be something I dreaded because I hated how long it took to scoop them all out individually. The cookie scoop came along and made that task go so much quicker! I love this thing and I also use it for making meatballs!
I have a really big cooling rack and I love it. If you’re going to be doing much baking at all, a cooling rack is definitely essential!