banana chocolate chip breakfast cookies

My second flourless cooking experiment was this healthy banana breakfast cookie recipe. This one features almond meal as the binder, and I like the texture and flavor it added to the cookies. I purchased mine at Trader Joe's, and the price was far less than other brands I've seen on the internet. I can't wait to try it in other recipes.

The original recipe is from the blog of 101 Cookbooks, but I liked the inclusion of maple syrup that I found on eat, live, run blog. I used a combination of both recipes and made it my own by adding freshly ground nutmeg, Mexican vanilla, ground flaxseed, and sunflower seeds.

These were nutmeg-scented, delicious, and filling - the bananas, maple syrup, and chocolate chips provided the perfect amount of sweetness. My kitchen smelled wonderful while they were baking. I ate two for breakfast and froze the rest.


Banana Chocolate Chip Breakfast Cookies
Makes 12 large cookies or 18 smaller ones

3 large ripe bananas, completely mashed
1 teaspoon Mexican vanilla
1/4 cup coconut oil, slightly warmed
1/4 cup maple syrup
2 cups rolled oats
2/3 cup almond meal
1/4 cup ground flaxseed
1/3 cup shredded unsweetened coconut
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup roasted salted sunflower seeds
1/4 cup mini semi-sweet chocolate chips

Preheat oven to 350 degrees. Prepare cookie sheet with parchment paper.

Stir together oats, almond meal, flaxseed, coconut, baking powder, nutmeg, and salt; set aside. In another bowl combine bananas, vanilla , coconut oil, and maple syrup. Add dry ingredients and stir until combined. Fold in sunflower seeds and chocolate chips. Drop dough about an inch apart, and flatten slightly. Bake for 14 - 16 minutes, or until starting to brown on edges.