These Chocolate Stuffed Banana Nut Breakfast Cookies are making dreams come true. This recipe tastes like a soft and sweet cookie but is healthy enough to eat for the most important meal of the day. Made with gluten free whole grains and sweetened with banana and a touch of maple syrup.
Let’s just get right to it and address the the elephant in the room: It starts with chocolate and ends with stuffed.
That’s right. These Banana Nut Breakfast Cookies contain a melty, ooey, gooey, chocolate-forward center surprise.
Picture this: A delicious breakfast cookie, looking utterly delicious, but predictable, with its fruity banana flavor and nutty walnut crunch. Then you take a bite and a burst of soft chocolate explodes into your mouth. Everything you thought you new about this predictable Banana Nut Breakfast Cookies just went out the window. In the best way possible.
A secondary, but also very very important, elephant to mention is that these are not regular cookies, these Banana Nut Breakfast Cookies are breakfast cookies. As in delicious chocolate stuffed morsels that are 100 percent okay to eat for breakfast. Encouraged, even.
If breakfast cookies are a new-to-you concept, let me take a moment to convince you that these really are the breakfast of your dreams:
- Nutritious: made with 100% gluten-free whole grains, sweetened with banana and a touch of maple, and full of almond butter for protein and healthy fats.
- Portable: Grab that cookie and go, girl. The day awaits!
- Chocolate-stuffed: Dark chocolate for extra antioxidants and low sugar! Besides, who would be mad at eating chocolate before 10am?
Now that we have established that these Banana Nut Breakfast Cookies are, in fact, the perfect breakfast, let’s establish that they can also be eaten not for breakfast. Confusing? Here’s how it has been playing out in my life:
8am: Banana Nut Breakfast Cookies for breakfast.
1pm: Preworkout snack consisting of Banana Nut Breakfast Cookies.
8:30pm: The post-dinner sweet craving were just squelched by our Banana Nut Breakfast Cookies which have become healthy dessert cookies.
The perfect day.
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These Chocolate Stuffed Banana Nut Breakfast Cookies are making dreams come true. This recipe tastes like a soft and sweet cookie but is healthy enough to eat for the most important meal of the day. Made with gluten free whole grains and sweetened with banana and a touch of maple syrup.
Ingredients
Wet ingredients:
- 2 small overripe bananas (mashed)
- 1/2 cup almond butter (or nut butter of choice)
- 1/3 cup maple syrup
Dry ingredients:
- 1 1/2 cups gluten free oat flour
- 1 cup gluten free rolled oats
- 1/4 cup ground flax seeds
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Add-ins:
- 3/4 cup chopped walnuts
- 1 dark chocolate bar (cut into 8 squares)
Instructions
- Preheat the oven to 350 degrees. Spread the walnuts out on a sheet pan and toast for 7-10 minutes, or until the walnuts are fragrant and golden brown. Remove from the oven and set aside.
- While the walnuts are toasting, mix together all of the wet ingredients in a medium bowl. Next, mix together all of the dry ingredients in another bowl. Add the wet into the dry and stir to combine. Add in 1/2 cup of the walnuts and stir until they are evenly distributed throughout the batter.
- Line the baking sheet with parchment paper. Divide the batter into four even sections. Take half of one quarter and roll it into a ball. Press the chocolate chunk into the cookies and seal it off, making sure to cover up all the chocolate. Repeat with the remaining dough, dividing each quarter into two cookies, so that you have 8 cookies.
- Bake for 20 minutes, or until the cookies golden brown. Let cool for 5 10 minutes, and serve.
Notes
If you don’t want to stuff the cookies with chocolate, you can stir in 3/4 cup of dark chocolate chips into the batter with the walnuts instead. Just form into 8 cookies and bake as directed.
Diana Lopes says
Yum yum yum! Love this recipe, indeed an amazing breakfast option!
★★★★★