Banana Breakfast Cookies

5 from 2 votes

High-fiber, slimming oats; naturally sweet bananas, dates, and raisins; luscious almond butter; and a handful of omega-3-rich walnuts and you have a delicious start to a beautiful day!

Prep Time20

Cook Time20

Total Time40

Servings: cookies

Author: All recipes on jenniferskitchen.com are property of jennifer's kitchen and cannot be republished without written permission.

Ingredients

2 1/2 cups quick-cooking (not instant) oats gluten-free if desired
1 1/2 cups chopped raw walnuts
1/4 cup chopped dates
1/2 cup raisins
1 cup unsweetened, shredded coconut
1/2 cup date sugar
1 1/2 teaspoons salt
1/4 cup almond butter
2 tablespoons soft coconut oil (or if you are trying to avoid refined fats, use almond butter)
1 teaspoon vanilla
2 cups mashed, very ripe banana (about 4 large bananas)

Instructions

Mix together dry ingredients (oats through salt).
In a separate (large) mixing bowl, mix together almond butter, coconut oil, and vanilla.
Mash bananas well and measure to equal 2 cups. (I mash mine directly into my 2-cup measuring cup. Any extra banana pieces go into the freezer for this delicious Banana Carob Smoothie.) Stir into almond butter mixture.
Add dry ingredients to wet ingredients. Mix well but don't overmix.
Using a 2-tablespoon cookie scoop, drop onto an oiled baking sheet. (I use a parchment-lined baking sheet.)
Bake at 350°F for 15 to 20 minutes or until nicely browned on the bottom.

Notes

1. Be sure to use quick oats not rolled oats in this recipe.

2. These Banana Breakfast Cookies freeze well. For the best taste and texture, reheat before eating.