Banana Bread Breakfast Cookies

Banana Bread Breakfast Cookies

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! 🙌🏼🙌🏼🙌🏼




    • 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!)


  • 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.



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