First day of school, first day of school!
I have this old-fashioned way of thinking in that the first day of school should involve afternoon cookies with milk while unwinding in front of the television watching one of those ABC afterschool specials that haven’t been on since probably the late 1980’s.
Or maybe some cookies at the kitchen table while discussing your first day. Like, who sat next to who during lunch, who played with who at recess, who had the cool pencil case (I did, for sure, with a super collection of Hello Kitty pencils and the fun toppers) and what extra school supplies we need to run out to buy.
The reality is though, my son will arrive home today from his first day of school famished and ready for dinner.
He has soccer practice after school and while he may want a cookie as he discusses all of the details of his first day as soon as he walks through the front door, I will probably give him dinner to satisfy his seventh grade (what?!) growing boy appetite first.
Of course I made cookies though. It’s the first day of school!
The good news is that these banana chocolate chip cookies can be enjoyed at any time. They are healthy enough to be served as breakfast and decadent enough to enjoy as dessert.
No butter, oil, refined sugar or refined flour to be found.
These banana chocolate chip cookies are packed with protein too (thanks to the peanut butter, Skoop B-Strong and coconut flour) which makes these cookies great for keeping your blood sugars stable if enjoyed in the morning, perfect as an afternoon snack to prevent the 3:00 pm slump (worst time of day for me) and if eaten in the evening, help to repair your muscles while you sleep.
I can rationalize any cookie into your life 🙂
- One medium ripe/overripe banana
- ¼ cup coconut sugar
- ¼ cup nut butter of choice
- 1 organic egg
- ¼ coconut flour
- 1 cup oats of your choice (I used Love Grown Foods Super Oats)*
- 1 scoop protein powder (I used Skoop B-Strong- the best in my opinion)
- 1 tsp baking soda
- pinch cinnamon
- ½ cup chocolate chips or more (dairy free if necessary)
- Preheat oven to 350 degrees
- Mash banana in a bowl with coconut sugar.
- Add egg and peanut butter, mixing until well combined.
- Stir in oatmeal, coconut flour, cinnamon, protein powder and baking soda, mixing well.
- Add chocolate chips, mixing until combined.
- Drop rounded spoonfuls of cookie dough (pressing down on each slightly) on a lightly greased cookie sheet (or use baking sheets) and bake for 7 - 9 minutes.
- Cool on wire rack.
- Cookies can be stored in airtight container on counter for a few days. Refrigerate (or freeze) to keep longer.
I have made these cookies a few times, using either Love Grown Foods Super Oats or old-fashioned rolled oats and they come out great with either variety. Quick cooking and instant oats will work well too.
*Feel free to add raisins!
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Did you have a favorite afterschool snack?
Were you the kid with the cool pencils and pencil case?
What’s on the workout agenda for today?