Banana Muffin Cookies

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  • 2 bananas large ripe, peeled
  • 6 medjool dates pitted
  • ¼ cup coconut oil melted
  • 1 tsp vanilla extract
  • 1 egg
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp sea salt
  • 2 cups gluten-free rolled oats divided
  • ¼ cup sesame seeds
  • ¼ cup Enjoy Life chocolate chips
  • Preheat oven to 350°F and line a large baking sheet with parchment paper.
  • Add the ripe bananas, pitted dates, coconut oil, vanilla and egg into a food processor. Process until smooth.
  • Add in the cinnamon, baking powder, salt, 1½ cups of the oats and process again until combined, about 5 seconds.
  • Remove muffin cookie batter and place in medium bowl. Carefully stir in the remaining ½ cup rolled oats, sesame seeds and the chocolate chips.
  • For each cookie, spoon about 2-3 tbsp of dough into a little mound onto the parchment.
  • Bake cookies for 10 minutes, rotate the pan, and bake for another 7-9 minutes until golden brown on the bottom. Transfer the baking sheet onto a cooling rack for 10 minutes.
  • Store in an airtight container and enjoy!
Cookies for breakfast are always a good idea. These tend to be a kid favorite!
Makes: 12 muffins