Sep 16, 2013
Oats, ripe bananas and chocolate chips – these healthy, "breakfast" cookies are chewy and delicious, and made with just three ingredients.
I was craving chocolate this morning, and decided to whip up a batch of these yummy cookies for breakfast (I ate 4 cookies, for 4 points). Some of you may recognize them, in the past I made them with walnuts in place of chocolate chips.
I would never eat cookies for breakfast, but these are made with healthy ingredients – oats, bananas, and a handful of chocolate chips (antioxidants, right?) with no added sugar or flour. If you wanted, you could replace the chocolate chips for cocoa nibs, raisins, craisins, whatever! Perfect for breakfast, snack or any time you crave a sweet healthy treat. And these are nut-free, gluten-free and egg free so they are perfect for different diet restrictions.
The riper your banana the better, so make these when your bananas are almost black and freckled with dark spots.
I personally think these are best eaten warm, right out of the oven. They taste almost like mini banana bread muffins, the texture is soft and chewy, not crisp like a dessert cookie. If you're expecting a crispy cookie you would keep in your cookie jar – you WILL be disappointed. But if you have a very ripe banana hanging around your counter, and you are craving chocolate... make these! You will be happy you did.
If you want more of a "traditional" oatmeal cookie recipe, then try my Low Fat Chewy Chocolate Chip Oatmeal Cookies instead... but I wouldn't eat them for breakfast.
Chewy Chocolate Chip Oatmeal Breakfast Cookie
Servings: 8 • Size: 2 cookies • Points +: 2 pts • Smart Points: 3
Calories: 99 • Fat: 3 g • Carb: 19 g • Fiber: 2 g • Protein: 2 g • Sugar: 8 g
Sodium: 0.4 mg • Cholesterol: 0 g
• 2 medium ripe bananas, mashed
• 1 cup of uncooked quick oats*
• 1/4 cup chocolate chips
Preheat oven to 350°F. Spray a non-stick cookie sheet with cooking spray or use a Silpat.
Combine the mashed bananas and oats in a bowl. Fold in the chocolate chips and place a tablespoon of each on the cookie sheet.
Bake 15 minutes. Makes 16 cookies.
*Use gluten free oats such as Bob's Red Mill quick oats to make them gluten free.