Banana Bread Breakfast Cookies

I woke up giddy like a little girl yesterday. It’s happens when I have breakfast waiting for me, even more so if its in some form of oats. I fell into a breakfast rut during whole30 and terribly missed my favorite breakfast hence these cookies were born in order to fill my longing for oats and dark chocolate without completely sabotaging the whole30 deal. 

So my co-workers, friends, and a few of you had asked about my transition from whole30 and what’s my plan? To be honest, I don’t have a plan per say, I will eat everything like before but be more mindful of my choices. For the next couple of weeks I see myself eating more plant-based meals because I am kind of sick of eating meat. 


I won’t trick you by saying these Banana Bread Breakfast Cookies are the softest, yummiest cookies ever. No, these just aren’t but I am confident that you will love them for breakfast or as an afternoon snack. It taste like banana bread, there is a slight crunch from sunflower seeds and walnuts. Dark chocolate makes everything better..if you know what I mean. The texture is a cross between a cookie and a chewy granola bar. And did I tell you it requires only one bowl and 30 minutes total. 


Banana Bread Breakfast Cookies (recipe from here)
makes one dozen

2 ripe bananas, peeled and mashed
2 cup old-fashioned oats (oat flour should work too)
1/4 cup chopped walnuts
1/4 cup unsweetened coconut chips
2 oz dark chocolate, chopped
2 tablespoon sunflower seeds
Cooking spray or little coconut oil to grease the pan 

-Preheat the oven to 350F.
-If using old-fashioned oats, grind them together in a food processor until it resembles coarse flour.
-Combine everything in a large bowl until everything mixes well.
-Grease the baking sheet lined with parchment paper (or use cooking spray) with coconut oil and drop the batter into the sheet using a large spoon (about a tablespoon). Flatten it a little bit using the back of the spoon.
-Bake it for 12-15 minutes.
-Remove from the oven and let it cool down before eating. 

I kept mine inside a refrigerator and it taste amazing even after two days. The recipe is just a guideline but you can swap any other nuts and seeds of your choice and even add dried fruits. 

Happy Wednesday! 

Dixya Bhattarai

Dixya Bhattarai

Written by

Thank you so much for visiting Food, Pleasure, and Health.