Quick, Easy {Allergy Friendly} Chocolate Banana Walnut Breakfast Cookies

We are a food allergy family.

My husband and I don’t eat gluten. I also stay away from dairy and soy. My 18 month old son breaks out almost immediately when he eats anything with soy, egg, or peanut in it.

Though I often wish we could go through a drive thru to pick up something fast and easy, {oh, what I would give for a Breakfast on a Bun from Whataburger!} eating out is a real challenge. So we’re always trying new recipes.

This morning’s grape, peach, carrot and cabbage smoothie was an epic fail. My son was disgusted. Thankfully, I came across this sweet breakfast treat from Lexi’s Clean Kitchen. I tweaked her recipe a little, but my son and I really liked it. I hope you and your family do too.

Disclaimer: I am not fancy. I bake with one goal in mind: Feed my family something quick, easy, tasty, and allergy friendly. That said, I do not use more dishes than necessary. I do not mix wet and dry ingredients separately. I dump, mix, cook, and run on to the next thing.

Chocolate Banana Walnut Breakfast Cookies

Prep: 15-20 minutes {includes time spent attempting to entertain a toddler and stopping to fish Tupperware “hidden” in the trash.}

Bake Time: 18 minutes

Yields: 16 cookies {so you may want to double this!}

Ingredients

• Coconut oil cooking spray
• 2 ripe bananas, mashed
• 1/2 cup shredded coconut
• 1/3 cup almond flour
• 2 tablespoons cocoa powder
• 1/2 cup chopped walnuts
• 2 scoops chocolate protein powder {amount may vary based on the type of powder you use}
• pinch of sea salt
• 1 teaspoon vanilla extract
• 2 tablespoons maple syrup
• 1/2 cup Enjoy Life gluten, dairy and soy free chocolate chips

Directions

1. Set oven to bake at 350 degrees.
2. Spray cookie sheet with coconut oil.
3. Dump remaining ingredients into a medium sized mixing bowl. {If you are feeling fancy or the kids are entertained,  separate wet and dry ingredients or fold in your chocolate chips last. I just dump my ingredients.}
4. Mix your ingredients.
5. Give your kids a taste of your batter to show them that patience pays off.
6. Use a spoon to scoop dough onto a cookie sheet.
7. Buy some additional time and share more batter with your kids.
8. Bake 18 minutes or so.
9. Take your cookies out of the oven and allow them to cool.
10. Share cookies with your kids.
11. Put leftover cookies straight from the cookie sheet into a storage container so as not to dirty more dishes than necessary!

Voila! There you have it! Quick, easy, tasty, and allergy friendly Chocolate Banana Walnut Cookies you can eat for breakfast!

What’s your family’s favorite “go to” breakfast recipe?