Chocolate Banana Walnut Breakfast Cookies – Who doesn’t love cookies for breakfast? With omega 3s, antioxidants, potassium, and heart-friendly oats, these cookies are delicious AND good for you.
Here we are – first week of 2017! And with it comes all the get-healthy taglines everywhere you look. (One of my favorites – New Year, New Rear!) After the last several weeks of ridiculous eating, it’s definitely time to get back on track. However, if you want to eat a little healthier this new year but aren’t quite ready to get off the cookie train, these Chocolate Banana Walnut Breakfast Cookies are the perfect compromise!
I admit, like most people, I could have made better eating choices during the holidays. I always say I’m going to limit myself and eat just one Christmas cookie per day, but it never really happens. Maybe next year? Maybe. Cookies, especially scrumptious Christmas cookies, are my downfall!
But what if the cookies are actually good for you? Dare I say, healthy? I think that’s a little more acceptable, don’t you? Since I am not quite ready to give up cookies, but I do need to turn the corner and make smarter choices, I decided to find some middle ground and make these Chocolate Banana Walnut Breakfast Cookies.
So, they’re cookies – how can they be good for you? I’m glad you asked. Just look at all the goodness packed into these tasty breakfast treats:
- Oats – Studies have shown that oats reduce bad cholesterol, help control blood pressure, and may help control appetite.
- Cocoa powder – Besides being full of antioxidants, cocoa powder may provide antidepressant benefits and reduce the risk of blood clots.
- Bananas – You probably know that bananas are rich in potassium, but did you know they are a good source of fiber and have a low glycemic index value? Plus they are fat and cholesterol free!
- Walnuts – Walnuts are a fantastic source of omega-3 fatty acids and may reduce the risk of coronary heart disease by reducing cholesterol.
- Flaxseeds – There is evidence that these little seeds may reduce the risk for heart disease, cancer, stroke, and diabetes.
- Carob chips – Carob contains polyphenols which are antioxidants and may reduce cholesterol. Carob is also naturally high in calcium.
I know I didn’t have to twist your arm (just look at how yummy these cookies are!), but certainly now you are convinced that these Chocolate Banana Walnut Breakfast Cookies are the real deal!
Cookies for breakfast? Most definitely.
- 2 cups white whole wheat flour
- 2/3 cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2/3 cup mashed ripe banana
- 2 tablespoons ground flaxseeds
- ¼ cup unsweetened almond milk
- ½ cup canola oil
- 1/3 cup light brown sugar
- ¼ cup agave nectar
- 2 teaspoons vanilla extract
- 2 cups old-fashioned oats
- 1 cup coarsely chopped walnuts
- 1 cup carob chips or mini chocolate chips
Preheat oven to 350 degrees F. Line two baking sheets with silicone liners or parchment paper.
In a medium sized bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the banana, flaxseeds, and almond milk on low speed.
Add the oil, brown sugar, agave nectar, and vanilla and beat on medium speed until combined.
Add the flour mixture, and beat on low speed until just combined. Add the oats, walnuts, and carob chips and stir by hand until well mixed.
Create dough balls of ¼ cup each and space on baking sheets about 2 inches apart. Use your fingers or the bottom of a measuring cup to flatten the dough to about 1-inch thickness.
Bake cookies for 12-14 minutes. Let the cookies cool on the baking sheets for 5 minutes. Transfer to a wire cooling rack to cool completely.
Store tightly covered at room temperature up to 1 week or freeze up to 2 months.