Banana Bread Breakfast Cookies
These super healthy breakfast cookies are moist and sweet, and are made quickly in one bowl!
Ingredients
- 2-3 overripe bananas
- 1/3 cup almond butter or other nut butter of choice
- 1/4 - 1/2 cup date paste or any sweetener of choice (optional, adjust to taste)
- 2 cups rolled oats
- 1 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 3 TBSP ground flax seed
- 1 TBSP hemp or chia seeds (optional)
- 1/2 cup chopped walnuts (optional)
- 1/2 cup vegan chocolate chips (optional)
Instructions
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Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or a silicone baking mat.
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Mash bananas with a fork in a mixing bowl. You should have 1 heaping cup of mashed banana, up to 1.5 cups. If using frozen bananas, let them thaw first before mashing.
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Stir in almond butter, vanilla, and date paste (if using).
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Stir in all other ingredients. Taste, and add addtional date paste if you're going for a sweeter cookie.
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Using a cookie scoop or two spoons, form tablespoon-sized portions of cookie batter onto cookie sheet about 1 inch apart. Makes 25-30 cookies.
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Bake 15-20 minutes, until firm to the touch. Let cool before eating. Store in the fridge, or freeze for a quick breakfast or snack that you can thaw in the microwave.
Recipe Notes
To make date paste: soak dates in hot water at least 1 hour. If they are fresh and soft, you could skip the soaking. Then blend with just enough water to make the blender run, to create a thick paste. Store in the fridge in a jar for up to two weeks.
If you don't have dates, maple syrup, honey ,or any kind of sugar will work.