Banana Nut Breakfast Cookies Recipes

BANANA NUT COOKIES

Steps:

• Preheat the oven to 350°F Cream the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.
• In a bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.
• Mix the banana mixture into the butter mixture. Mix together the flour, salt, and spices and sift into the butter and banana mixture and mix until just combined.
• Fold into the batter the pecans or chocolate chips if using. Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.
• Makes about 30 cookies.

BANANA NUT BREAKFAST COOKIES

Steps:

• Combine first 8 ingredients in large mixing bowl.
• In a small bowl mix together the flour, baking powder and baking soda; Add to the wet mixture.
• Stir in rolled oats, then banana and almonds.
• Drop onto lightly greased baking sheet pressing dough down a bit so the centers will cook properly.
• Bake 350 for 8-12 minutes when just firm to the touch.
• Cool on cookie sheet.

BANANA BREAKFAST COOKIES

Steps:

• Position rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper and set aside.
• Measure oats, cinnamon, baking powder, baking soda, and salt into a large bowl; whisk to combine. Stir in mashed banana, peanut butter, honey, vanilla, pecans, and chocolate chips. Scoop dough using a scant 1/4-cup measuring cup for form 12 cookies. Flatten the top of each cookie on the baking sheet and bake for 14 to 16 minutes. Allow cookies to cool completely on baking sheet before storing in an airtight container.

BANANA NUT BREAKFAST COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine coconut flour, almond flour, almond butter, flaxseed, dates, bananas, eggs, vanilla extract, cinnamon, nutmeg, sea salt, and baking soda in the food processor until well mixed and dates are fully chopped.
• Add shredded coconut and pulse a few times, making sure it's mixed but not overly blended. You want to keep the texture of the coconut.
• Fold in chopped pecans and cacao nibs.
• Drop large spoonfuls onto a lined baking sheet, spreading with fingers for a rustic shape. Alternatively, use an ice cream scoop to drop large balls of dough onto a lined baking sheet, then use your hand to press down into a flat, round cookie.
• Bake 16-18 minutes, or 15 minutes for the flatter type of cookies, until golden brown.
• Let cookies cool on pan for a minute or so and then transfer to a wire rack to cool completely.

BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• Mash bananas in a large bowl. Add oats, raisins, yogurt, and cinnamon. Mix well and allow to sit for 15 minutes.
• Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
• Bake in the preheated oven until lightly browned, about 20 minutes.

BANANA OAT BREAKFAST COOKIES

Steps:

• Preheat oven to 350°. Beat bananas, peanut butter, honey and vanilla until blended. In another bowl, combine next 6 ingredients; gradually beat into wet mixture. Stir in dried cranberries., Drop dough by 1/4 cupfuls 3 inches apart onto greased baking sheets; flatten to 1/2-in. thickness., Bake until golden brown, 14-16 minutes. Cool on pans 5 minutes. Remove to wire racks. Serve warm or at room temperature. To reheat, microwave each cookie on high just until warmed, 15-20 seconds.

OATMEAL BANANA NUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter or margarine with mixer. Blend in whole eggs, sugar, and extract. Add flour, baking soda, and salt. When the ingredients are thoroughly mixed, add oats and pecans. Mix on lower speed until consistent.
• Drop pieces of the dough using an ice cream scoop onto an ungreased cookie tray roughly 3 to 4 inches apart.
• Bake 8 to 10 minutes. Eight minutes would yield crispy cookies with a chewy, slightly doughy center. For harder, crispier cookies, bake longer. Cool on wire rack.