The ultimate grab-and-go breakfast are these very soft, chewy banana breakfast cookies loaded with dried fruit! Gluten-free, dairy-free, and refined sugar-free, with no need for a mixer. Have any bananas left over? Next, try my banana bread or banana muffins.
Contents
- Paleo Disclaimer
- How this recipe came to be
- Enter this breakfast cookie recipe
- Ingredients for banana breakfast cookies
- How to make breakfast cookies
- But… they don’t look baked!
- Are breakfast cookies healthy?
- How do I store banana breakfast cookies?
- Can you freeze breakfast cookies?
- Banana Berry Breakfast Cookies
Paleo Disclaimer
Bobs Red Mill paleo flour mix and gluten free oats are called for in this recipe.
I believe that a limited quantity of gluten-free oats is permissible as part of a paleo diet, as is the use of a paleo flour mix. If you strictly adhere to the paleo diet, this dish may not be for you.
Yet it’s still a terrific dish for anyone looking for gluten-free, dairy-free, and refined-sugar-free options!
How this recipe came to be
Not in the mood for a story? Please scroll to the bottom for the recipe!
You know that game we’ve all played when you start constructing odd dinners out of whatever you have in the pantry? It’s astonishing how inventive you get throughout that game.
You have pickles, a jar of chopped onion, chicken broth, and a box of Cheez-Its, and you make a fantastic supper out of them. Yeah, so that wasn’t really tasty, but you did manage to keep yourself alive, so congrats.
The amazing thing about that game is that at least half of the time I manage to scrape together something magically tasty. Isn’t that the Lucky Charms commercial? Oh my goodness. I’m not even a leprechaun.
I created this recipe while playing The Great Pantry Scrounging Game and really needed cookies. But it was 8 a.m., and I was trying very hard not to simply sit down with a dessert and my morning coffee.
You’d think it wouldn’t need much effort, but the fact is that it’s maybe the most difficult thing I do every day at this point.
When I make some schtuff and is still in the home (because I dont have an office to take it all to anymore), its allllllll fair game for breakfast.
What about a chocolate cake? Sure. What about pecan pie? Without a doubt. Is that bourbon butter pecan ice cream? YUP.
ANYWAY. I had a few bananas laying around and a couple almost empty containers of dried fruit. I thought about making my all-time favorite banana bread, but I didn’t have any milk and I really wanted cookies.
I’d been intending to make some form of breakfast cookies for a long time, and since Bobs Red Mill paleo flour mix was one of the ingredients I had on hand, I felt now was as good a time as any!
- 1 cup gluten-free old-fashioned oats, processed to half their size in a food processor
- If you don’t have gluten-free flour, you may use all-purpose flour.
- 1 tsp baking powder
- 1 teaspoon cinnamon powder
- 1 tablespoon chia seeds
- teaspoonsalt
- 1 teaspoon ginger powder
- cupbanana,mashed (approximately 1 medium banana) (about 1 medium banana)
- 1 cup room temperature almond milk
- 2 tablespoons melted and slightly cooled coconut oil
- 2–4 teaspoons maple syrup or honey, to taste
- 1 tsp pure vanilla extract
- dried blueberries in a cup
- cranberries, dried (aff link)
- 1 teaspoon orange zest, optional
It took some trial and error, but I discovered a few things:
- There is no need for an egg when using banana since it provides all of the moisture and binding required. This is fantastic news for folks who are allergic to eggs!
- It is not an issue to use nondairy milk such as almond or coconut.
- Using full, gluten-free old-fashioned oats resulted in severely dry, crumbly cookies. It is critical to pulse them to at least half their original size.
- They do not spread at all, so make sure you flatten them to the desired size and shape before baking.
- You don’t want to roll them in your hands because they become rough and, simply, unpleasant.
But… they don’t look baked!
These don’t brown like a regular cookie, so the color doesn’t alter much, which I can imagine some finding off-putting. If you leave them to brown, they will be completely overbaked and dry, and no one wants a dry crumbly cookie.
Maybe you do, in which case I won’t pass judgment. But that’s not what we’re after here.
I’m hesitant to use the phrase “healthy” in relation to baked goods since everyone has a different perspective of what that means to them. Everything is relative.
Nonetheless, if you’re searching for nutritious breakfast cookies, they are unquestionably healthier than, say, a fluffernutter cookie.
If you make 8 of these cookies, you will spend approximately:
- Each serving has 164 calories.
- three grams of protein
- four grams of fiber
- 5 gram(s) fat
- 126 mg of potassium (thank you, bananas!)
- sodium 139 milligrams
- But, you are still looking at 10 grams of sugar (mostly also thanks to the bananas)
Keep in mind that the sugar comes from the bananas, and there are no granulated or brown sugars added.
They are incredibly soft and chewy, and to keep them that way, cover them very loosely and store at room temperature for no more than 2 days. The disadvantage of this recipe is that you should not create a large quantity of them to consume over time since they will not last.
Totally! Keep them in the freezer for up to 2 months, carefully wrapped in plastic wrap and within a freezer-sale container or bag.
They aren’t chocolate chip cookies, but they’re still cookies. Now you can nonchalantly tell folks you ate cookies for breakfast. Others will look at you and wonder, “How do they do it?”
Please forgive me as I need to go prepare another batch of them and I need to give them my whole attention. They’re a touch desperate.
Banana Berry Breakfast Cookies
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Description
Equipment
- Baking pans
- Silicone nonstick mat
- Paper made with parchment (precut)
- blending bowls
- Whisk
- Masher for potatoes
- Spatula
- Scooping cookies
- Cooling racks made of wire
Ingredients
- 1 cup gluten-free old-fashioned oats, processed to half their size in a food processor
- If you don’t have gluten-free flour, you may use all-purpose flour instead.
- 1 tsp baking powder
- 1 teaspoon cinnamon powder
- 1 tablespoon chia seeds
- teaspoonsalt
- 1 teaspoon ginger powder
- mashed banana cup (about 1 medium banana)
- 1 cup room temperature almond milk
- 2 tablespoons melted and slightly cooled coconut oil
- 2–4 tbsp maple syrup or honey, to taste
- 1 tsp pure vanilla extract
- dried blueberries in a cup
- cranberries, dried
- 1 teaspoon orange zest (optional)
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper or a nonstick silicone baking mat. Set aside.
- 8 teaspoon ginger powder
4 teaspoon of salt 14 cup gluten-free, grain-free flour 1 tsp baking powder, 1 tsp crushed cinnamon, 1 tsp chia seeds, 1
Whisk together the oats, flour, baking powder, cinnamon, chia seeds, salt, and ginger in a medium mixing basin. Set aside.
1 cup gluten-free old-fashioned oats, 3 tablespoons - 1 teaspoon pure vanilla extract, 4 cup almond milk, 2 tablespoons coconut oil, 2 to 4 tablespoons maple syrup or honey
1 banana, 2 cups 1
Mash the banana in a large mixing basin. Whisk together the almond milk, coconut oil, maple syrup or honey, and vanilla extract.
1 - 1 tablespoon orange zest, 4 cup dried cranberries
4 cup blueberries, dry 1
Mix the dry ingredients into the liquid mixture using a spatula. Include dried blueberries and cranberries (and orange zest, if using).
1 - If the dough becomes too sticky to handle, store it in the fridge for 10-15 minutes to cool.
- cranberries on top of the cookies since it looks better this way! If you don’t have enough place on one baking sheet for all of your cookies, split them between two.
Drop cookies on prepared baking sheet using a big cookie scoop (the large scoops I use are 3 teaspoons) and flatten with a spatula to desired size (they wont spread while baking). More blueberries should be pressed.
- Bake for 10 minutes, then cool for 10 minutes in the pan before transferring to a wire rack to cool fully.
- Keep at room temperature for up to three days, loosely covered.
Notes
- They are not contagious! They do not spread at all, so make sure you flatten them to the desired size and shape before baking.
- Don’t roll your fingers between your hands. You don’t want to roll them in your hands because they become rough and, simply, unpleasant.
- Disclaimer: This recipe contains Bobs Red Mill paleo flour mix and gluten free oats. I believe that a limited quantity of gluten-free oats is permissible as part of a paleo diet, as is the use of a paleo flour mix. If you strictly adhere to the paleo diet, this dish may not be for you. Yet it’s still a terrific dish for anyone looking for gluten-free, dairy-free, and refined-sugar-free options!
- Freezing: Wrap the baked cookies securely in plastic wrap and place them in a freezer-safe container for up to 2 months.