Protein Breakfast Cookie; adapted from Chia Leah


Prep Time

5 min


  • 2 ripe or overripe bananas

  • 1 cup gluten free oats (I like Bob’s quick-cooking GF oats for this recipe)

  • 1 T chia seed &/or 1 TBL flax meal

  • 3 T organic Non-GMO almond and/or peanut butter or sunbutter

  • 1/4 cup dark chocolate chips or Enjoy Life mini dark chocolate chips for dairy-free –choose 70% or higher


  • Preheat oven to 350.

  • Mash bananas.

  • Add other ingredients.

  • Let batter sit 5 minutes.

  • Spoon a dollop onto parchment paper lined baking sheet and press down with fingers or fork.

  • Bake 15 minutes.

  • Let cool completely.

**These are good fresh BUT even more tasty after sitting a few hours, as they have time to soften and naturally sweeten up. They can also be made without baking… just roll into balls and stick in freezer. 


Gluten free, dairy free, kid friendly. Freezer friendly. 

Grab and go on the way to school, for after school snack or as a no-sugar added energizing treat… 

full of fiber, protein and potassium.

Makes 12 cookies or dough balls


Adapted from Chia Leah "Breakfast Cookie"