Breakfast Cookies

These breakfast cookies are soft, naturally sweet, and packed with ingredients you can feel good about. Made with ripe bananas, crunchy granola, cashew butter, eggs, a splash of vanilla, and a drizzle of maple syrup—they’re quick to mix and even quicker to disappear.
Perfect for breakfast, lunchboxes, or an afternoon snack, they’re a family-friendly favorite in our house.
No refined sugar, no stress—just real food that tastes like a treat.

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Chocolate Chip Banana Breakfast Cookie

Prep Time15 minutes mins

Cook Time12 minutes mins

Course: Breakfast

Cuisine: American

Keyword: banana, breakfast cookie, easy recipes, make ahead breakfast, oat, sweet breakfast

Servings: 12

Equipment

• 2 medium bowl
• 1 roll parchment paper
• 1 baking sheet

Ingredients

• 2 ripe bananas
• 2 tbsp cashew butter
• ½ cup maple syrup
• 2 tbsp extra virgin olive oil
• 1 tsp organic vanilla
• 1 tsp cinnamon
• ¾ cup all purpose einkorn flour
• ½ cup old fashioned rolled oats
• ½ tsp pink Himalayan salt
• ½ cup simple chocolate chips

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Instructions

• Preheat the oven to 350℉
• Line a baking sheet with parchment paper
• In a bowl smash the 2 ripe bananas .
• Add in the 2 tbsp cashew butter, ½ cup maple syrup, 2 tbsp extra virgin olive oil, and 1 tsp organic vanilla.
• In another bowl combine the 1 tsp cinnamon, ¾ cup all purpose einkorn flour, ½ cup old fashioned rolled oats and ½ tsp pink Himalayan salt.
• Combine the wet ingredients into the dry ingredients. Mix well.
• Add in the½ cup simple chocolate chips and mix well.
• Use a medium cookie scoop and scoop onto the cookie sheet.
• Bake for about 12 minutes. Remove and let cool

Notes

To freeze, bring to room temperature.  Place in the freezer and freeze for 2 hours.  Add into a freezer safe Ziploc bag or container.  Store up to 2 months.