BANANA BREAKFAST COOKIES
Banana Breakfast Cookies make a wholesome, yummy breakfast on-the-go. This banana recipe is naturally sweetened, gluten-free, and perfect for using up ripe bananas!
Provided by Samantha Skaggs
Categories Dessert
Time 25m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 174 kcal, Carbohydrate 19 g, Protein 5 g, Fat 10 g, SaturatedFat 2 g, Sodium 193 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
KETO BREAKFAST COOKIES
Keto Breakfast Cookies are soft, chewy and make the perfect portable breakfast. This delicious, sugar free cookie recipe comes together in only one bowl with almond flour, coconut flakes, sesame seeds and chopped nuts.
Provided by Kelly
Categories Breakfast
Time 24m
Number Of Ingredients 16
Steps:
- Preheat oven to 350 F and line a baking sheet with parchment or a silicone liner.
- In a large bowl, whisk the egg, almond butter and coconut oil until creamy and smooth. Add the monk fruit, vanilla, cinnamon, salt and baking powder. Beat until combined.
- Stir in almond flour, coconut flour and shredded coconut until everything is just combined. Fold in sliced almonds, chopped pecans, sunflower seeds and chocolate chips (if using).
- Scoop out 2 tablespoon sized dough mounds (for smaller cookies - makes 12) OR 1/4 cup dough mounds (for larger cookies - makes 6) and place at least 1 inch apart on baking sheet. Flatten tops slightly with the back of the measuring cup or the bottom of a jar. Sprinkle tops with sesame seeds and more shredded coconut, for garnish, if desired.
- Bake in preheated oven for 12 to 15 minutes, until golden brown around the edges and just barely firm to the touch.
- Remove pan from oven and allow to cool on the cookie sheets completely. Cookies can be frozen in a large resealable bag up to 3 months.
Nutrition Facts : ServingSize 1 g, Calories 227 kcal, Carbohydrate 7 g, Protein 4 g, Fat 21 g, SaturatedFat 11 g, Fiber 2 g, Sugar 1 g
HEALTHY BANANA COOKIES
Yes, it is possible to make sugar free, keto banana cookies using real banana. These healthy banana cookies come in at only 1.6g net carbs per cookie. Think bite-sized banana bread - moist, soft and full of flavour. Pure comfort food!
Provided by Katrin Nürnberger
Categories Dessert
Time 20m
Number Of Ingredients 9
Steps:
- Preheat the oven to 180 C / 350F and line a cookie sheet with parchment paper.
- Mash the banana with a fork. Then blend all ingredients (except for the walnuts) in a bowl with an electric mixer until smooth.
- Using a tablespoon, dollop the cookie batter onto the cookie sheet (1 tbsp per cookie).
- Space the cookies out because the batter spreads. Top with the crushed walnuts if using.
- Bake for 10-12 minutes or until very lightly browned on the sides. Remove from the oven and let cool COMPLETELY before handling.
Nutrition Facts : ServingSize 17 g, Calories 99 kcal, Carbohydrate 3 g, Protein 2.4 g, Fat 8.4 g, Fiber 1.4 g, Sugar 1.1 g
BANANA NUT KETO BREAKFAST COOKIES
Banana Nut Keto Breakfast Cookies are vanilla and banana-scented, cinnamon-spiced, and full of nutritious ingredients, including hemp seed hearts, eggs, coconut flakes, flaxseed meal, and almond flour.
Provided by Sarah
Categories Breakfast
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 350F. Line 2 large baking trays with parchment paper or silpat liners.
- Whisk together the eggs, butter, banana extract, and vanilla. Stir in the coconut flakes, almond flour, sweetener, hemp seed hearts, coconut flour, golden flaxseed meal, cinnamon, salt, and pecans.
- Scoop the dough (about 1 tablespoon) into 18 balls. Arrange them on the prepared baking trays, and slightly flatten each ball of dough.
- Bake until the cookies are golden on the bottom, about 13 to 15 minutes, rotating the trays once halfway through.
Nutrition Facts : Calories 117 calories, Sodium 10, Fat 10, SaturatedFat 4, Carbohydrate 3, Fiber 2, Protein 3, Cholesterol 23
BANANA NUT COOKIES
A great alternative to breads and muffins when you want to use up those over ripe bananas. Savor a fresh banana taste, enhanced with spices and nuts. A perfect treat for any time of day.
Provided by Mimadoll
Categories Drop Cookies
Time 22m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 11
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
Make and share this Banana Nut Breakfast Cookies recipe from Food.com.
Provided by Amberlyrose
Categories Breakfast
Time 23m
Yield 13 large cookies
Number Of Ingredients 14
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.
Nutrition Facts : Calories 152.5, Fat 4.9, SaturatedFat 1.3, Sodium 195.8, Carbohydrate 25.5, Fiber 3.4, Sugar 8.6, Protein 3.8
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