Description
These Healthy Banana Bread Breakfast Cookies are a delicious and nutritious way to start your day. Made with ripe bananas, almond butter, dates, and wholesome ingredients like almond flour and shredded coconut, these cookies offer a naturally sweet and satisfying breakfast option that is gluten-free and packed with flavor. Easy to prepare and perfect for meal prep, they bake quickly and provide a wholesome, energy-boosting treat.
Ingredients
Fruits & Wet Ingredients
- 3 medjool dates
- 2 ripe bananas (preferably brown)
- ½ cup almond butter
- 1 egg
- ½ tsp vanilla extract
Dry Ingredients
- ⅓ cup almond flour
- ½ cup unsweetened shredded coconut
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp cinnamon
- ¼ tsp fine sea salt
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper to prevent sticking.
- Chop Dates: Add the medjool dates to a food processor and pulse for about 30 seconds until they are finely chopped.
- Combine Wet Ingredients: Add the egg, almond butter, ripe bananas, and vanilla extract into the food processor and process until the mixture becomes smooth and creamy.
- Add Dry Ingredients: Incorporate the almond flour, cinnamon, shredded coconut, baking powder, baking soda, and sea salt into the food processor. Pulse again until all ingredients are thoroughly combined into a uniform batter.
- Portion the Batter: Using a spoon, drop heaping tablespoons of the batter onto the prepared baking sheet, arranging in five rows of three. The batter won’t spread extensively during baking.
- Bake Cookies: Bake for 12 to 15 minutes, or until the tops are lightly browned. Rotate the baking sheet halfway through to ensure even baking.
- Cool: Remove the cookies from the oven and let them cool on the baking pan for 10 minutes before transferring to a cooling rack or serving.
Notes
- For best results, use ripe bananas with brown spots to maximize natural sweetness and moisture.
- If you prefer a vegan version, substitute the egg with a flax egg or other egg replacement.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- These cookies can be frozen for up to 2 months; thaw at room temperature before eating.
- Feel free to add mix-ins like chopped nuts or dark chocolate chips for extra texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American