Banana Chocolate Chip Breakfast Cookies Recipe

Bananas: Provide natural sweetness and moisture to the cookies.

Rolled oats: Add texture and fiber, making the cookies more filling.

Chocolate chips: Offer a rich, sweet flavor that pairs perfectly with bananas.

Peanut butter: Adds creaminess and a slight nutty taste, also helps bind the ingredients.

Vanilla extract: Enhances the overall flavor with a sweet, aromatic note.

Cinnamon: Adds warmth and depth to the flavor profile.

Salt: Balances the sweetness and enhances the other flavors.

When mashing the bananas, ensure they are fully ripe with brown spots for maximum sweetness and ease of mashing. This will help bind the ingredients together more effectively and enhance the overall flavor of the cookies.

• mashed ripe bananas - Substitute with applesauce: Applesauce provides a similar moisture content and natural sweetness.

• mashed ripe bananas - Substitute with pumpkin puree: Pumpkin puree offers a similar texture and adds a unique flavor.

• rolled oats - Substitute with quinoa flakes: Quinoa flakes have a similar texture and are also gluten-free.

• rolled oats - Substitute with chia seeds: Chia seeds can provide a similar binding effect and add extra nutrients.

• chocolate chips - Substitute with cacao nibs: Cacao nibs offer a similar chocolate flavor with less sweetness.

• chocolate chips - Substitute with dried fruit: Dried fruit adds natural sweetness and chewiness.

• peanut butter - Substitute with almond butter: Almond butter provides a similar creamy texture and nutty flavor.

• peanut butter - Substitute with sunflower seed butter: Sunflower seed butter is a good option for those with nut allergies.

• vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor.

• vanilla extract - Substitute with maple syrup: Maple syrup adds sweetness and a hint of vanilla-like flavor.

• cinnamon - Substitute with nutmeg: Nutmeg provides a warm, spicy flavor similar to cinnamon.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon and other complementary spices.

• salt - Substitute with sea salt: Sea salt offers a similar salty flavor with additional minerals.

• salt - Substitute with kosher salt: Kosher salt has a similar flavor but a different texture.

• To keep your banana chocolate chip breakfast cookies fresh and delicious, store them in an airtight container at room temperature. They will stay good for up to 3 days.
• For longer storage, place the cookies in an airtight container and refrigerate them. This will extend their shelf life to about a week.
• If you want to enjoy these desserts over a longer period, freezing is a great option. First, let the cookies cool completely on a wire rack.
• Once cooled, arrange the cookies in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about an hour, or until the cookies are frozen solid.
• Transfer the frozen cookies to a resealable freezer bag or an airtight container. Be sure to label the bag or container with the date.
• When you’re ready to enjoy your banana chocolate chip breakfast cookies, simply remove the desired number of cookies from the freezer. Let them thaw at room temperature for about 15-20 minutes.
• For a warm treat, you can reheat the thawed cookies in a preheated oven at 350°F (175°C) for about 5 minutes, or until they are warmed through.

• Preheat your oven to 300°F (150°C). Place the banana chocolate chip breakfast cookies on a baking sheet lined with parchment paper. Heat for about 5-10 minutes, or until they are warmed through. This method helps retain their original texture and flavor.

• For a quick reheat, use a microwave. Place the cookies on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as this can make the chocolate chips too melty and the cookies too soft.

• If you have an air fryer, preheat it to 300°F (150°C). Arrange the cookies in a single layer in the air fryer basket. Heat for 3-5 minutes, checking halfway through to ensure they don't overcook. This method gives a slightly crisp exterior while keeping the inside soft.

• For a stovetop method, use a non-stick skillet over low heat. Place the cookies in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until warmed through. This method is great for maintaining a slightly crispy texture.

• If you prefer a toaster oven, preheat it to 300°F (150°C). Place the cookies on a piece of aluminum foil or a small baking tray. Heat for 5-7 minutes, or until they are warm and the chocolate chips are slightly melted. This method is convenient and effective for small batches.

• Oven: Used to bake the cookies at the specified temperature of 350°F (175°C).

• Baking sheet: A flat sheet used to place the cookie dough on for baking.

• Parchment paper: Lining the baking sheet to prevent the cookies from sticking.

• Mixing bowl: A large bowl used to combine all the ingredients.

• Fork: Used to mash the ripe bananas until smooth.

• Measuring cups: Used to measure out the rolled oats, chocolate chips, and peanut butter.

• Measuring spoons: Used to measure the vanilla extract, cinnamon, and salt.

• Spoon: Used to drop spoonfuls of the mixture onto the baking sheet and to flatten them slightly.

• Wire rack: Used to cool the cookies completely after baking.

Prepare ingredients ahead: Measure and set aside all ingredients before starting. This ensures a smooth and quick process.

Use a food processor: Quickly mash the bananas and mix the oats using a food processor to save time.

Preheat the oven early: Start preheating your oven before you begin mixing to avoid waiting later.

Portion with a scoop: Use a cookie scoop to drop uniform cookies onto the baking sheet quickly.

Line baking sheet: Use parchment paper to line your baking sheet for easy cleanup and to prevent sticking.