Delicious Banana Nut Butter Breakfast Cookies

Need a quick breakfast or snack that is both satisfying and healthy? Try out this delicious oatmeal banana nut butter breakfast cookie! This breakfast cookie is gluten-free and very healthy. Just make sure to use GF oats. These cookies are packed with nutrients and flavor and are made with pure ingredients like sprouted oats, bananas, nut butter, dark chocolate, sunflower seeds, and honey! And because they are made with clean eating in mind, you can enjoy them free of any guilt. This recipe is perfect whether you’re on the go or simply looking for a healthy alternative to traditional cookies.

My friend Terri and I used to make this oatmeal cookie all the time. They’re an excellent option for a healthy snack. This recipe makes about 24 cookies that are about 2 inches in diameter. Banana nut butter breakfast cookies are the perfect tasty snack. 

How to Make Bananas Ripen Faster?

Bananas ripen quickly because they have lots of a plant hormone called ethylene, which causes fruits to ripen. You can make bananas ripen quickly by placing them in a brown paper bag. This will trap the ethylene and cause it to ripen faster. However, if you need ripened bananas right away, you can put them on a baking sheet and bake them at 300 degrees until they turn black. 

What Can I Add to These Cookies? 

Like many oat-based cookies, you can add whatever you want! I like to add my homemade nut butter, but you can also use store-bought if you want to save time. You can use any kind of nut butter, including peanut butter, almond butter, or even pistachio butter. I also like adding some chia and hemp seeds, but you can skip these if you don’t like the texture. 

You can also add other mix-ins such as chocolate chips and dried fruits. I would suggest using dark chocolate chips, which are 70% or more cocoa since they are healthier. I also add sugar-free dried cherries with a little bit of sweetener. There are plenty of other dried fruits to choose from, including raisins, dried blueberries, or cranberries. As for nuts, and seeds, you can add pumpkin, sesame seeds, walnuts, or even sunflower seeds. Also, add honey or maple syrup for just a touch of sweetness.   

Can I Make Oatmeal Cookie in an Airfryer? 

Since air fryers are essentially mini convection ovens, you can make anything you would bake in an oven in an air fryer. Just reduce the heat by about 25 degrees and let it cook for about 6-8 minutes. Making small batches in an air fryer is also a great way to portion control the oatmeal cookie. 

Tips for Making Oatmeal Banana Nut Butter Breakfast Cookie

  • Use ripe bananas, do not use previously frozen bananas; the riper your banana, the better your cookie will taste. 
  • For a healthier version, I used sprouted oats. When you combine the ingredients, make it into a log, and keep it in the refrigerator for about two hours. This will allow the oats to soak up the flavors and soften. You could use quick oats if you don’t want to wait. 
  • You want to blend or use a food processor to mix the banana and almond butter. We are trying to create a thicker sauce to combine with the whole oats since we are not using quick oats or flour, and there are no eggs or milk in this recipe. This is an essential step. Please don’t skip it. 
  • To get a perfectly round cookie shape, you may need to mold the dough with your fingers after you cut the dough with a knife. Wetting the tips of your fingers with a bit of water will help you prevent the dough from sticking to your fingers. 
Reviews

Ingredients:

Adjust Servings
5 cups sprouted oats or regular
4 bananas (cut in half)
1 cup nut butter (any nut butter)
¼ cup honey
¼ cup sunflower seeds
½ cup dry cherries or cranberries
½ cup dark chocolate chips
3 teaspoons ground cinnamon

Directions

1.
Using a blender or a food processor, add the bananas with the nut butter and blend under smooth.
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2.
Add all the ingredients to a big bowl and pour the banana mixture. Use your hand to mix the ingredients until all are incorporated and have a dough texture that will feel a bit sticky.
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3.
Form three logs about 2 inches in diameter. Wrap it in Saran wrap and keep it in the refrigerator for two hours.
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4.
Preheat the oven to 375
Cut the logs to about half inches thick; you may want to mold the cookie a bit with your hand if they come out sticky and not evenly shaped. Place these on a nonstick cookie sheet and bake them for about 9 minutes. This will make a softer cookie, while 12 minutes gives a crispier delicious cookie to Enjoy!
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5.
Eat a cookie and share a cookie!
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6.
How to Freeze Cookie Dough?
If you want to make a large batch of cookie dough, you can freeze them to save some for later. To freeze the cookie dough, portion them into round cookies, place them on a baking sheet, and keep them in the freezer for a few hours. Wait until they have completely hardened, then place them in a freezer-safe plastic bag. They can stay in the freezer for up to 3 months.
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7.
How to Store Breakfast Cookies?
When it comes to storing cookies, the most important part is keeping them from drying out. You can keep them in a zipper storage bag on the counter for about 3-4 days or place them on a plate with plastic wrap or tin foil.
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Notes
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