Banana Breakfast Cookies
Banana breakfast cookies are a quick and easy breakfast idea that provide a healthy anddelicious start to your morning. Your family will love these convenient breakfast treats!
- Prep time
- 20 min
- Cook time
- 15 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 medium ripe bananas
- 1 1/2 cups gluten-free rolled oats
- 1 teaspoon cider vinegar
- 1 egg (or sub 1/4 cup applesauce or a flax egg for egg-free)
- 1/2 cup almond butter (or nut butter of choice)
- 1/4 cup coconut oil (melted)
- 1/4 cup maple syrup
- 1/2 cup almond flour
- 1/3 cup gluten-free 1:1 baking flour
- 2 tablespoons ground flaxseed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt (less if you are using salted almond butter)
- 1/2 cup chopped pecans
- 1/2 cup dried tart cherries (or dried cranberries)
- 1/2 cup mini chocolate chips ((optional))
Instructions
- 1
Preheat the oven to 350F. Line a baking sheet with a silicone liner or parchment paper.
- 2
In a medium bowl, mash the bananas with a fork until smooth. Add the oats and cider vinegar and mix together. Let sit for 10 minutes for the oats to soften.
- 3
In the bowl of a stand mixer (or in a large bowl with a hand mixer), add the egg, almond butter, coconut oil and maple syrup. Mix until evenly combined.
- 4
Add the dry ingredients and mix until incorporated. Mix in the banana/oat mixture.
- 5
Stir in the oats, pecans, dried cherries, and chocolate chips. Scoop 3 tablespoon sized mounds onto a baking sheet. Spread to flatten slightly before baking. Bake for 13-15 minutes until golden and set. Cool on the rack for a few minutes, then transfer to a rack to cool completely.
- 6
Cookies can be kept in an airtight container in the refrigerator for a few days or frozen for a few weeks. Enjoy!