Banana Bread Breakfast Cookies
Wholesome banana bread breakfast cookies made with almond flour, rolled oats, tahini, and ripe bananas. Soft, lightly sweet, and easy for kids to customize with walnuts, raisins, or chocolate chips.
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)!