Banana Almond Breakfast Cookies
Highlighted under: Daily Inspiration
I absolutely love starting my day with these Banana Almond Breakfast Cookies! They’re not only delicious but also a great way to fuel my mornings. The combination of ripe bananas, crunchy almonds, and warm spices creates a perfect blend of flavors. Each cookie is packed with wholesome ingredients that keep me satisfied for hours. Plus, they’re super easy to make and can be customized with your favorite mix-ins. Trust me, once you try them, you'll be hooked!
When I first made these Banana Almond Breakfast Cookies, I didn’t expect them to become a staple in my kitchen. The process was simple, and the best part is the way the bananas caramelize slightly as they bake, enhancing their natural sweetness. I remember enjoying the first batch warm out of the oven and thinking this was a game changer for my breakfast routine.
Over time, I’ve experimented with different nuts and spices, but the combination of almonds and cinnamon remains my favorite. I like to add a sprinkle of chia seeds for an extra health boost. These cookies are not only delicious but also versatile, making them a great choice for quick snacks or on-the-go breakfasts.
Why You'll Love This Recipe
- Deliciously chewy texture with a perfect hint of sweetness
- Packed with wholesome ingredients and nutrients
- Perfect for meal prep—grab and go anytime!
Understanding the Ingredients
The backbone of these Banana Almond Breakfast Cookies is ripe bananas. Their natural sweetness not only reduces the need for added sugars but also contributes to a chewy texture. Make sure to choose bananas that are heavily speckled to ensure they are at their peak ripeness, which enhances the cookies' flavor.
Almond butter plays a crucial role in both flavor and texture. It gives the cookies a rich nutty taste while binding the ingredients together. If you prefer, you can swap it with other nut butters like peanut or cashew butter, but keep in mind that it will alter the overall flavor profile.
Baking Tips for Perfect Cookies
When scooping the dough onto the baking sheet, be sure to leave adequate space between the cookies. This allows them to spread without merging into each other. A tablespoon or a cookie scoop works brilliantly for uniform cookies, ensuring they bake evenly and look consistent.
To check if the cookies are done, look for a slight golden hue around the edges. They may seem soft in the middle when removing them from the oven, but they'll firm up as they cool. Avoid overbaking, as this can lead to a dryer texture, which is not what you're after.
Ingredients
Ingredients
Banana Almond Breakfast Cookies
- 2 ripe bananas, mashed
- 1 cup almond butter
- 1 cup oats
- 1/2 cup almonds, chopped
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup honey or maple syrup (optional)
Mix all the ingredients thoroughly and prepare to bake!
Instructions
Steps
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Ingredients
In a large bowl, combine the mashed bananas, almond butter, oats, chopped almonds, vanilla extract, baking soda, cinnamon, and salt. If you'd like additional sweetness, you can mix in honey or maple syrup.
Form and Bake Cookies
Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheet, leaving space between them. Bake for 10-12 minutes or until the edges are golden.
Cool and Enjoy
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
These cookies can be stored in an airtight container for up to a week.
Pro Tips
- You can customize these cookies by adding dried fruits, chocolate chips, or different nuts based on your preference.
Storage and Make-Ahead Tips
These cookies store well in an airtight container for up to a week, making them great for meal prep. You can prepare the dough ahead of time and refrigerate it for up to 48 hours. Just remember that dough stored in the fridge may require a few extra minutes of baking time.
For longer storage, consider freezing the cookies. You can freeze them individually or place layers between parchment paper in a freezer-safe bag. They can last for up to three months, and you can enjoy them straight from the freezer or let them thaw at room temperature.
Creative Variations
Feel free to customize these cookies with your favorite add-ins. Dark chocolate chips or dried fruit like cranberries or apricots can add a delightful twist. If you want extra crunch, try incorporating chia seeds or flaxseeds, which also provide additional health benefits.
If you’re avoiding nuts altogether, you can replace the almonds with sunflower seeds or pumpkin seeds. These seeds will maintain the texture while keeping your cookies allergy-friendly, ensuring everyone can enjoy them.
Questions About Recipes
→ Can I use a different nut butter?
Yes, any nut or seed butter can work as a great alternative!
→ How do I store the cookies?
Store them in an airtight container at room temperature for up to a week.
→ Can I freeze the cookies?
Absolutely! They freeze well for up to three months.
→ Are these cookies gluten-free?
Yes, as long as you use certified gluten-free oats, they are gluten-free.
Banana Almond Breakfast Cookies
I absolutely love starting my day with these Banana Almond Breakfast Cookies! They’re not only delicious but also a great way to fuel my mornings. The combination of ripe bananas, crunchy almonds, and warm spices creates a perfect blend of flavors. Each cookie is packed with wholesome ingredients that keep me satisfied for hours. Plus, they’re super easy to make and can be customized with your favorite mix-ins. Trust me, once you try them, you'll be hooked!
Created by: Olwen Bradford
Recipe Type: Daily Inspiration
Skill Level: Easy
Final Quantity: 12 cookies
What You'll Need
Banana Almond Breakfast Cookies
- 2 ripe bananas, mashed
- 1 cup almond butter
- 1 cup oats
- 1/2 cup almonds, chopped
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup honey or maple syrup (optional)
How-To Steps
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, combine the mashed bananas, almond butter, oats, chopped almonds, vanilla extract, baking soda, cinnamon, and salt. If you'd like additional sweetness, you can mix in honey or maple syrup.
Scoop about 2 tablespoons of dough for each cookie onto the prepared baking sheet, leaving space between them. Bake for 10-12 minutes or until the edges are golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
Extra Tips
- You can customize these cookies by adding dried fruits, chocolate chips, or different nuts based on your preference.
Nutritional Breakdown (Per Serving)
- Calories: 120 kcal
- Total Fat: 9g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 50mg
- Total Carbohydrates: 10g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 3g