Description
Delicious and wholesome Breakfast Cookies made with mashed bananas, almond butter, and a mix of nuts and dried fruits. These cookies are naturally sweetened with maple syrup and packed with oats, prunes, pepitas, almonds, and cranberries for a satisfying and nutritious start to your day.
Ingredients
Wet Ingredients
- 1 cup (225 grams) mashed bananas (about 2 medium bananas)
- 1 cup almond butter (salted or unsalted)
- 1/4 cup (85 grams) maple syrup
Dry Ingredients & Mix-ins
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 cup (180 grams) California prunes (chopped into 1/4-inch pieces)
- 1/2 cup (50 grams) toasted pepitas
- 1/2 cup (80 grams) toasted and salted almonds (roughly chopped)
- 1/4 cup (40 grams) dried cranberries
- 2 cups (212 grams) old-fashioned rolled oats
Instructions
- Preheat the oven: Preheat your oven to 350 degrees F (177 degrees C) and line a half baking sheet with parchment paper or a Silpat mat to prepare for baking.
- Prep ingredients: Measure all ingredients in advance, chop the prunes into 1/4-inch pieces, and coarsely chop the almonds into approximately 1/8-inch pieces to ensure uniform texture in the cookies.
- Mash bananas: Peel and break bananas into 1-inch chunks, then use a fork to mash them in a large bowl until creamy without noticeable chunks for a smooth base.
- Mix wet ingredients: Add almond butter, maple syrup, kosher salt, and ground cinnamon to the mashed bananas. Whisk together until the mixture is creamy and evenly combined, allowing some lumps.
- Add nuts and fruits: Stir in chopped prunes, almonds, pepitas, and dried cranberries using a silicone spatula until the mix-ins are evenly distributed throughout the dough.
- Incorporate oats: Fold the rolled oats into the mixture gently using a spatula to create the cookie dough consistency.
- Optional refrigeration: At this stage, you can bake immediately or store the dough in an airtight container in the refrigerator if you want to bake later.
- Shape cookies: Using a 1/4-cup measuring spoon, scoop dough onto the prepared baking sheet, spacing 6 cookies evenly per sheet.
- Bake: Bake the cookies for 16 minutes. Then, remove from oven and let them cool on the baking sheet for 10 minutes before transferring to a wire rack to finish cooling completely.
- Store: Store cooled cookies in an airtight container at room temperature for up to 4 days or refrigerate for up to 2 weeks to maintain freshness.
Notes
- You can substitute almond butter with peanut butter or sunflower seed butter if preferred.
- For a gluten-free version, ensure oats are certified gluten-free.
- Chilling the dough before baking can help cookies hold their shape better.
- Cookies can be frozen for up to 3 months; thaw before serving.
- Adjust sweetness by reducing or increasing maple syrup to taste.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
