Paleo Banana Bread Breakfast Cookies

Enjoy a delightful fusion of banana bread and breakfast cookies with these Paleo Banana Bread Breakfast Cookies. Soft, chewy, and packed with wholesome ingredients, they’re a nutritious way to start your day or enjoy as a snack.

Why You’ll Love This Recipe

• Quick and Easy: Prepare these cookies in under 20 minutes, making them perfect for busy mornings.

• Nutritious Ingredients: Made with ripe bananas, almond flour, and natural sweeteners, these cookies are both healthy and satisfying.

• Diet-Friendly: These cookies are paleo-friendly, gluten-free, and dairy-free, catering to various dietary preferences.

Ingredients

• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1 cup rolled oats (ensure gluten-free if needed)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• Optional add-ins: ½ cup dark chocolate chips, chopped nuts, or dried fruits

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. Mix Wet Ingredients: In a large bowl, combine the mashed bananas, egg, and vanilla extract until well blended.

3. Add Dry Ingredients: To the wet mixture, add almond flour, rolled oats, baking powder, ground cinnamon, and salt. Stir until a cohesive dough forms.

4. Incorporate Add-ins: Fold in any optional add-ins like dark chocolate chips, nuts, or dried fruits.

5. Shape the Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, flattening each slightly to form cookie shapes.

6. Bake: Bake for 10-12 minutes, or until the edges are lightly golden.

7. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and Timing

• Servings: This recipe yields approximately 12 cookies.

• Preparation Time: 5 minutes

• Cooking Time: 10-12 minutes

• Total Time: 15-17 minutes

Variations

• Nut-Free Option: Replace almond flour with sunflower seed flour to make the cookies nut-free.

• Sweetness Adjustment: If you prefer sweeter cookies, add 1-2 tablespoons of maple syrup or honey to the batter.

• Flavor Enhancements: Incorporate a pinch of nutmeg or a tablespoon of chia seeds for added flavor and nutrition.

Storage/Reheating

• Storage: Once cooled, store the cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Freezing: These cookies freeze well. Place them in a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before consuming.

FAQs

Are these cookies suitable for a paleo diet?

Yes, these cookies are made with paleo-friendly ingredients like almond flour and natural sweeteners.

Can I make these cookies vegan?

To make them vegan, substitute the egg with a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water).

What can I use instead of almond flour?

Sunflower seed flour is a good nut-free alternative to almond flour.

How ripe should the bananas be?

The riper the bananas, the sweeter and more flavorful the cookies will be.

Can I omit the rolled oats?

Yes, but omitting oats will alter the texture. You may need to adjust the amount of almond flour to achieve the desired consistency.

How can I add protein to these cookies?

Incorporate a scoop of your favorite protein powder into the dry ingredients, adjusting the wet ingredients as needed to maintain the right dough consistency.

Are these cookies gluten-free?

Yes, as long as you use certified gluten-free rolled oats, the cookies are gluten-free.

Can I add sweeteners?

If you prefer sweeter cookies, add 1-2 tablespoons of maple syrup, honey, or coconut sugar to the batter.

How do I prevent the cookies from being too dry?

Ensure your bananas are ripe and measure your dry ingredients accurately. If the dough seems too dry, add a tablespoon of almond milk or water.

Can I add mix-ins like chocolate chips or nuts?

Absolutely! Fold in ½ cup of dark chocolate chips, chopped nuts, or dried fruits to the batter before baking.

Conclusion

These Paleo Banana Bread Breakfast Cookies offer a delicious and healthy way to enjoy the flavors of banana bread in a convenient, portable form. With simple ingredients and quick preparation, they’re an excellent addition to your breakfast routine or as a wholesome snack. Enjoy!

Paleo Banana Bread Breakfast Cookies

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• Author: Emma
• Prep Time: 5 minutes
• Cook Time: 10-12 minutes
• Total Time: 15-17 minutes
• Yield: 12 cookies
• Category: Breakfast, Snack, Healthy Treat
• Method: Baking
• Cuisine: Paleo, Gluten-Free
• Diet: Gluten Free

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Description

These Paleo Banana Bread Breakfast Cookies are soft, chewy, and naturally sweetened, making them a healthy and delicious way to start your day. Packed with almond flour, ripe bananas, and warm cinnamon, these gluten-free and dairy-free cookies are perfect for a quick breakfast or snack!

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Ingredients

• 1 cup mashed ripe bananas (about 2 large bananas)
• 1 large egg (or flax egg for vegan option)
• 1 teaspoon vanilla extract
• 2 cups almond flour
• 1 cup rolled oats (certified gluten-free if needed)
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• Optional Add-ins: ½ cup dark chocolate chips, chopped nuts, or dried fruits

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Instructions

1. Preheat the Oven:

• Set your oven to 350°F (175°C).
• Line a baking sheet with parchment paper.

2. Mix Wet Ingredients:

• In a large bowl, mix mashed bananas, egg, and vanilla extract until well blended.

3. Add Dry Ingredients:

• Stir in almond flour, rolled oats, baking powder, cinnamon, and salt until a thick dough forms.

4. Fold in Add-Ins (Optional):

• Mix in dark chocolate chips, nuts, or dried fruits for extra flavor and texture.

5. Shape the Cookies:

• Scoop tablespoon-sized portions of dough onto the baking sheet.
• Flatten each slightly into cookie shapes.

6. Bake:

• Bake for 10-12 minutes, or until the edges are lightly golden.

7. Cool & Serve:

• Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

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Notes

• Nut-Free Option: Swap almond flour for sunflower seed flour.
• Sweeter Cookies: Add 1-2 tablespoons maple syrup, honey, or coconut sugar.
• Extra Flavor: Add a pinch of nutmeg or a tablespoon of chia seeds.