Banana Almond Breakfast Cookies
Highlighted under: Simple Planning
I absolutely love starting my day with these Banana Almond Breakfast Cookies! They’re not just a treat; they’re a powerhouse of nutrients and energy. The combination of ripe bananas and almond flavor is so satisfying. Plus, they’re incredibly easy to make, which is perfect for busy mornings. I love knowing that I'm making a healthy choice while still enjoying a delicious cookie. These cookies are perfect for my on-the-go lifestyle, and I can't wait for you to try them too!
When I first experimented with these Banana Almond Breakfast Cookies, I wanted something that didn’t compromise my healthy eating goals. I had some ripe bananas and almond extract in my pantry and thought, why not bring the two together? The result was incredible!
I found that using mashed bananas instead of sugar not only sweetens the cookies naturally but also adds moisture. This method keeps them soft and chewy, which is exactly how I like my breakfast cookies. Feel free to add some nuts or chocolate chips for an extra twist!
Why You'll Love These Cookies
- Naturally sweetened with ripe bananas for a guilt-free indulgence
- Nutty almond flavor that pairs perfectly with the banana
- Great for meal prep, making mornings easy and delicious
The Ingredients Matter
Each ingredient in these Banana Almond Breakfast Cookies contributes to both flavor and texture. Ripe bananas serve as the primary sweetener, providing natural sugars and moisture. Their ripeness is key—choose bananas with many brown spots; they will mash easily and ensure the cookies are soft and flavorful. Almond butter, on the other hand, lends a rich, nutty flavor and a creamy texture that holds the cookies together. When selecting almond butter, opt for a variety without added sugars to keep your cookies healthy and true to their nutty essence.
Oats are the unsung hero in this recipe, adding bulk and chewiness. They also help absorb moisture from the bananas and almond butter, resulting in a balanced texture. I prefer using certified gluten-free oats to make this recipe suitable for those with gluten sensitivities. To change up the texture, consider substituting some of the oats for ground almond flour, which will yield a denser, more cake-like cookie.
The sweetness can be customized based on your taste preferences. While honey adds a pleasant floral note, maple syrup can infuse a deeper, caramel-like flavor. Feel free to experiment with the type of sweetener to suit your cravings but note that this can affect the moisture level slightly, so stick to the measurements provided for best results.
Baking Tips for Perfect Cookies
When forming the cookies on the baking sheet, aim for uniformity in size. Using a cookie scoop can help maintain consistent portions—this will ensure that all the cookies bake evenly. Flattening them slightly not only ensures they bake faster but also influences the texture, yielding a chewier edge and a nice soft center. Monitor them closely as they bake; they should be golden brown around the edges but still soft in the center when you take them out.
Cooling is another important step not to rush through. Letting the cookies cool on the baking sheet for just a few minutes allows them to firm up and makes transferring them to a wire rack easier. If you skip this, the cookies may crumble when moved too soon. Plus, the cooling process helps intensify the flavors as they settle into their final form.
If you want to add some creativity to your cookies, consider mixing in some dark chocolate chips or chopped nuts before baking. These ingredients add another layer of flavor and texture. Just aim for about 1/4 cup mixed in so that they complement rather than overpower the core banana-almond flavor.
Ingredients
Ingredients
Banana Almond Breakfast Cookies
- 2 ripe bananas, mashed
- 1 cup almond butter
- 1/2 cup oats
- 1/4 cup honey or maple syrup
- 1/2 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: nuts or chocolate chips for topping
Mix the ingredients well to ensure the flavors combine.
Instructions
Instructions
Preheat Oven
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
Mix Ingredients
In a mixing bowl, combine the mashed bananas, almond butter, oats, honey (or maple syrup), almond extract, baking soda, and salt. Stir until well combined.
Scoop and Shape
Using a spoon or cookie scoop, portion out round balls of dough onto the prepared baking sheet. Flatten them slightly.
Bake
Bake in the preheated oven for 15 minutes, or until golden brown around the edges.
Cool and Enjoy
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
Store any leftovers in an airtight container for up to a week.
Pro Tips
- For a twist, you can add chocolate chips or dried fruit to the cookie dough before baking.
Storing and Freezing
These cookies store well, making them perfect for meal prep. Once fully cooled, you can keep them in an airtight container at room temperature for up to a week. If you live in a humid area, think about placing them in the refrigerator to maintain their texture. Be sure to separate layers with parchment paper to prevent sticking.
For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet to freeze individually, then transfer into a freezer-safe bag or container. They can last for up to three months this way. To enjoy, simply thaw them overnight in the fridge or pop them in the microwave for a few seconds to warm up before indulging.
If you find yourself with extra cookies on your hands, consider using them as a topping for yogurt or oatmeal. Crumbled cookies add delicious sweetness and texture, making your breakfasts even more satisfying.
Variations to Try
While this recipe shines with banana and almond, you can easily play with flavors. Swap the almond extract for vanilla extract for a classic flavor profile. If you're feeling adventurous, try adding a teaspoon of cinnamon or nutmeg to the dough for a warm spice that wonderfully complements the sweetness of the bananas.
For a tropical twist, integrate shredded coconut or diced pineapple to the mix. Coconut not only adds a delightful chew but also enriches the overall flavor. Just remember that adding extra wet ingredients like pineapple can alter the overall moisture content, so a small adjustment to oats may be needed.
Are you looking for an extra protein boost? Add a scoop of your favorite protein powder to the mixture; just keep in mind this may adjust the texture slightly and lead to a denser cookie. Test small batches to find the right balance that still yields a delicious outcome.
Questions About Recipes
→ Can I use peanut butter instead of almond butter?
Yes, peanut butter works well as a substitute and adds a slightly different flavor.
→ Can I store these cookies in the freezer?
Absolutely! These cookies freeze well. Just wrap them individually and store them in an airtight container.
→ How ripe should the bananas be?
It's best to use very ripe bananas as they are sweeter and will lend a better flavor to the cookies.
→ What can I substitute for oats?
You can use rolled oats or a gluten-free oat alternative if you prefer.
Banana Almond Breakfast Cookies
I absolutely love starting my day with these Banana Almond Breakfast Cookies! They’re not just a treat; they’re a powerhouse of nutrients and energy. The combination of ripe bananas and almond flavor is so satisfying. Plus, they’re incredibly easy to make, which is perfect for busy mornings. I love knowing that I'm making a healthy choice while still enjoying a delicious cookie. These cookies are perfect for my on-the-go lifestyle, and I can't wait for you to try them too!
Created by: Francesca Holt
Recipe Type: Simple Planning
Skill Level: Beginner
Final Quantity: 12 cookies
What You'll Need
Banana Almond Breakfast Cookies
- 2 ripe bananas, mashed
- 1 cup almond butter
- 1/2 cup oats
- 1/4 cup honey or maple syrup
- 1/2 teaspoon almond extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Optional: nuts or chocolate chips for topping
How-To Steps
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, combine the mashed bananas, almond butter, oats, honey (or maple syrup), almond extract, baking soda, and salt. Stir until well combined.
Using a spoon or cookie scoop, portion out round balls of dough onto the prepared baking sheet. Flatten them slightly.
Bake in the preheated oven for 15 minutes, or until golden brown around the edges.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm or at room temperature!
Extra Tips
- For a twist, you can add chocolate chips or dried fruit to the cookie dough before baking.
Nutritional Breakdown (Per Serving)
- Calories: 150 kcal
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 95mg
- Total Carbohydrates: 17g
- Dietary Fiber: 2g
- Sugars: 6g
- Protein: 4g