Banana Bread Breakfast Cookies
Soft banana bread breakfast cookies made with oats, almond flour, and ripe bananas — a wholesome, grab-and-go breakfast or snack.
Ingredients
- 1 cup almond flour
- 1 cup rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 banana mashed
- 2 teaspoons pure vanilla extract
- 1/4 cup tahini
- 1/2 cup unsweetened vanilla almond milk or any other plant-based milk
- 1/4 cup brown sugar
- 1/4 cup chopped walnuts heaping
- 1/4 cup raisins
- 1/4 cup dairy-free chocolate chips
Instructions
- Preheat oven to 37f degrees F.
- Line a cookie sheet with parchment paper. Set aside.
- Combine flour, oats, baking soda, and salt in a medium-sized mixing bowl.
- Add the mashed banana, tahini, vanilla, almond milk, and brown sugar to a saucepan. Mix over low heat until the bananas dissolve.
- Pour the banana mixture into the dry ingredients. Stir until a dough forms.
- Fold in the walnuts, raisins, and chocolate chips.
- Use a 1/4 cup to scoop nine balls of dough onto the cookie sheet about one inch apart.
- Bake for 15-20 minutes, or until browned slightly on top.
- Allow to cool, serve, and enjoy!
Notes
∗These cookies should be stored in the fridge for up to seven days.
∗Use a freezer safe container fir longer shelf life (these cookies only take minutes to thaw, so a perfect grab-and-go breakfast or snack)!