Lindsay with The Toasted Pinenut has one of my favorite foodie blogs for simple + better option recipes. I’m usually not much of a baker, but I always enjoy making her recipes.
This morning, Liam and I made her banana bread breakfast cookies because we had some spotty bananas we needed to use up, and both LOVED them. I will definitely be using this recipe as a make ahead breakfast for the boys! I’m all for easy recipes to prep for easier mornings! 🙌🏼🙌🏼🙌🏼
INGREDIENTS:
-
- 2 ripe, spotty bananas
- 2 eggs
- 1/3 cup natural peanut butter (or favorite nut/seed butter)
- 1/4 cup agave nectar (honey or maple syrup)
- 2 cups blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chocolate chips (I made some for Noah without the chocolate chips and they were still yummy!)
DIRECTIONS:
- Preheat oven to 350F.
- Mash the bananas in a medium bowl.
- Add the eggs, peanut butter, and agave nectar.
- Whisk to combine.
- Add the almond four, baking powder, and salt.
- Whisk to combine.
- Fold in the chocolate chips, reserving some to press into the tops of the cookies before you bake them.
- Line a baking sheet with parchment paper.
- Scoop 12 cookies on each baking sheet and top each mound with additional chocolate chips.
- Bake for 12 minutes until the edges are golden brown and the center is set.
https://thetoastedpinenut.com