Banana Bread Breakfast Cookies
User Reviews
5
Banana Bread Breakfast Cookies
Description
Banana Bread Breakfast Cookies incorporate mashed ripe bananas with honey and melted coconut oil to bind oats, wheat germ, nuts, and spices into a thick dough. The use of both old-fashioned and instant oats provides chewiness alongside structure. Walnuts bring crunch and a subtle nuttiness, while cinnamon and nutmeg offer classic banana bread warmth. Mini chocolate chips are optional but complement the flavors with sweet pockets.
After mixing, chilling the dough is key to ensuring the cookies hold their shape during baking. They are formed into large balls, flattened to a consistent thickness to allow even baking, as they do not spread. Baked at a moderate 325°F temperature, the cookies finish with a tender texture inside and a lightly firm surface.
These cookies can be served as a portable breakfast or snack, suitable for enjoying at home or on the go. Cooling completely before serving prevents crumbling and ensures the best texture. This recipe provides a banana bread flavor in a quicker, easier cookie form that stores and handles well for several days.
Ingredients
- 4 tablespoons honey
- 3 coconut oil 1/2 tablespoons, melted
- 2 egg large, beaten
- 3/4 teaspoon vanilla extract
- 1/2 cup banana puree (see post for more on this
- 3/4 cup old fashioned oats
- 1 instant oats 1/4 cups
- 1/4 cup wheat germ toasted
- 1/2 cup walnuts chopped
- 3/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup mini chocolate chips plus more for sprinkling (optional
- 1/4 teaspoon salt
Instructions
- Line a large baking sheet with parchment paper; set aside.
- In a large bowl combine the honey and melted coconut oil and whisk smooth. Add in eggs, one at a time, beating smooth after addition. Whisk in vanilla and banana puree. All at once add in both oats, wheat germ, walnuts, cinnamon, nutmeg, mini-chocolate chips, and salt; gently fold the dry ingredients into the wet ingredients just until evenly combined. Cover the bowl and chill for 1 hour and 30 minutes.
When you're ready to bake:
- Preheat oven to 325 (F). Scoop 3 tablespoon sized potions of the mixture into your palm and roll it into a large ball. Press the cookie down onto the prepared sheet and using your palm flatten the cookie down to 1/4 inch (the cookies do not spread at all while baking); repeat with all cookie dough. Bake for 18 minutes. Sprinkle a few mini-chocolate chips on the top of each cookie right when they come out of the oven, if desired. Allow cookies to cool completely on the baking sheet before serving or transferring.
Notes
- Use very ripe bananas for the puree to maximize natural sweetness and flavor.
- Chilling the dough before baking helps maintain the cookie shape since they do not spread much.
- Mini chocolate chips are optional and can be added on top right after baking for extra texture and sweetness.
User Reviews
Overall Rating
5
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