They are basically an oatmeal banana bread baked into cookie form. The original recipe is from Two Peas and Their Pod, who also just welcomed a new little man into their life. I made the first batch last night, following the original recipe except for adding 1 cup of chopped walnuts as well. They turned out delicious and I have eaten more than I’ll ever admit (I’m telling myself that Eli needs them for healthy breast milk).
However, once they cooled off and sat in the storage container they got super soft. The texture reminded me of banana bread, not a cookie. I decided to make a few changes to the recipe. First I wanted to make them healthier – so healthy they could pass as a breakfast cookie. Second, I wanted to see if I could improve the texture for storage purposes. The original recipe’s texture is still great, just not something that should be kept in the pantry for more than a day or two to since mold could start growing pretty quickly (yes, they are that moist).
The modified recipe was a success! The cookies are a little darker and the center was much more crumbly, but not too dry. The taste is great. The whole wheat flour adds some nuttiness and the coconut oil adds just a hint of coconut. I think it is safe to say that these will please anyone looking for a tasty treat while also being healthy enough to eat at breakfast.
Banana Bread Breakfast Cookies
adapted from two peas and their pod
- 1 1/4 cup whole wheat flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3 tbsp coconut oil (room temp)
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla
- 1 large ripe banana (or 1 1/2 small bananas), mashed
- 2 cups old fashion rolled oats
- 1/2 cup chocolate chips or raisins
- 1/2 cup chopped walnuts or pecans
- Preheat oven to 350F. Line two baking sheets with parchment paper (not necessary, but helpful)
- In a small bowl, combined flour, salt, and baking soda. Mix well and sent aside.
- In a large bowl, cream the coconut oil and sugars by beating well on high. Add vanilla and egg and mix well. Lastly, add mashed banana and beat well.
- Add flour mixture to the banana mixture and mix well with a wooden spoon or spatula until just combined. Stir in oats and mix well. Add remaining ingredients and stir until well-distributed.
- Spray two large spoons with cooking spray and use them to scoop out 1.5 tbsp size drops of dough. Place about 1-2″ apart on the prepared baking sheets.
- Bake at 350F for 12-15 minutes, or until edges are lightly browned.
- Let cookies cool for 2-3 minutes and then transfer to a cooling rack to cool completely before storing. Store in an air-tight container or freeze for later.