Banana Breakfast Cookies
All of the goodness of breakfast all rolled into a cookie. Filled with oats, nuts, seeds, bananas and dried fruit, these healthy cookies have no flour, no sugar and no butter or oil. They can also be made gluten free if made with gf oats. They make an easy and delicious breakfast on the go!
Recipe and lots more pictures over at my blog, The Alchemist.
Banana Breakfast Cookies
this recipe makes only 8 large cookies, (ice cream scoop size) but it can easily be doubled
Ingredients
4 large very ripe bananas (previously frozen is fine, just thaw them first)
2 cups oats-old fashioned or quick,(but not instant)- ground into a fine powder in a blender (I used a Vita Mix)
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
2 tsp vanilla
1/2 cup honey or maple syrup-optional depending on the level of sweetness you desire
1/2 cup chopped walnuts-or any chopped nuts
1/2 cup chopped dates-or other dried fruit
1/2 cup sunflower seeds-or pumpkin seeds
more oats, not ground, if needed about 1/2 cup
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Directions
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Preheat the oven to 350 degrees Fahrenheit, (160 degrees Celsius)
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In a large bowl mix together the dry ingredients, the ground oats, the baking soda, salt and cinnamon.
Using the same blender you used to grind the oats, puree the bananas. (you can also just mash the bananas, either way works well.) Add the mashed or pureed bananas, the vanilla and the honey or maple syrup (if you are using it.) Mix it all together.
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Add most of the nuts, dates (or other dried fruit) and seeds, reserving some to place on the tops of the cookies before baking, if desired. (This isn't necessary, it just highlights the ingredients, which is nice if someone beside you is eating them, they will be able to see what's inside.)
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Now check the consistency of the batter/dough. If you used the honey, or maple syrup, you will probably need to add more oats (not ground) about 1/2 cup. (Also if you pureed the bananas, your dough will be more wet) You want it to be the consistency of soft cookie dough, not too stiff. You want to be able to scoop it onto cookie sheets and have it not spread out.
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Scoop the cookie dough onto cookie sheets lined with parchment or a Silpat liner, using an ice cream scoop.
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Bake for 14-18 minutes, or until done in the middle. Store in an airtight container when cool. Wrap them individually with Saran wrap and place in a Zip top bag in the freezer if you wish. They will keep in the freezer for months.