banana breakfast cookies

Sally McKenney presents these banana cookies as a breakfast or anytime snack. This account selects her rolled-oat version with natural-style almond butter, pure maple syrup and regular semi-sweet chocolate chips.

Fresh ripe bananas are mashed in the bowl before the remaining ingredients are added. Rolled oats, salt, ground cinnamon, melted coconut oil, almond butter, maple syrup and chips are stirred into a thick, heavy dough.

Mounds are portioned onto the selected parchment-lined sheets and slightly flattened with a spoon. The author shapes discs because this dough keeps its shape during baking.

The cookies bake until lightly browned at the edges, rest on the sheets, then cool completely on a rack. This selection follows the author’s preference for eating the cooled cookies straight from the refrigerator.

The source describes chewy, dense cookies sweetened by banana and maple, with a slightly fudgy quality from the fridge. Other nut butters, sweeteners, chip choices and the earlier version without coconut oil remain separate preparations.