Cookies for breakfast? If they are these easy and healthy Banana Bread Breakfast Cookies then the answer is yes! A delicious gluten free option for kids (of all ages).
I was going to call these Gluten Free, Dairy Free, Date Sweetened, Almond & Banana Bread Breakfast Cookies but I thought it a bit much.
Was I right? 🙂
Regardless of the length of the title, this is exactly how to describe these cookies.
I’m calling them cookies for lack of a better term. They are round and cookie shaped yet they are cake-y, like banana bread. Don’t expect crispiness, they are definitely on the softer side.
I’ve dubbed them breakfast cookies because even though you can enjoy them at any time, these are a great grab and go option as a quick breakfast on the fly. Enjoy a couple of these babies with your morning coffee or tea and you’re good to go.
There’s no sugar spike or crash.
It’s nice slow releasing energy. They contain no added sugars. The natural sweetness of the bananas and the dates are all you need.
Speaking of the dates, I received a coupon from Troy, a rep from Natural Delights, a medjool date brand.
So nice of him to send it to me as dates are always on my grocery list for things like homemade larabars or carrot muffins. I don’t think I need a disclaimer that even though these dates were compliments of Natural Delights, my high opinion of using sweeteners from nature is completely unbiased.
I love cooking with dates!
BANANA BREAD BREAKFAST COOKIES
For these babies I hauled out the old food processor.
If you have a Vitamix or Blendtec you could probably use that instead. I can’t wait for the day I have my own high powered blender and don’t have to lug out my massive unit with the cracked lid and the million parts to clean. And it’s so freaking loud! Is a Vitamix quiet? No, don’t tell me. I’ll just be jealous 😉
You could probably even do this by hand but I find chopping dates a tad tedious as they are soooo sticky. One of my pet peeves is sticky fingers.
The batter for the cookies should be fairly smooth.
I used a small ice cream scoop to transfer the batter to a parchment lined baking sheet. They don’t spread out too much so an inch between each is good.
This recipe is a good base and I imagine a bunch of different things mixed in would taste fabulous. If you were so inclined I bet stirring in some walnuts or maybe even a handful of dark chocolate chips would taste awesome.
Three cheers for cookies for breakfast! Super healthy goodness 🙂
15 minPrep Time
20 minCook Time
35 minTotal Time
- 3 medjool dates
- 2 bananas, preferably brown
- ½ cup chunky almond butter
- 1 egg
- ½ tsp vanilla
- 1/3 cup ground almonds
- ½ tsp baking soda
- ½ cup toasted coconut
- ¼ tsp cinnamon
- pinch of sea salt
- Preheat oven to 375 and line a 2 baking sheets with parchment
- Chop your dates up fine in a food processor
- Add egg, almond butter, ripe bananas and vanilla. Process until smooth
- Add ground almonds, cinnamon, toasted coconut and baking soda. Mix again until everything is incorporated
- Scoop batter onto prepared sheet in heaping tablespoons. I used a small ice cream scoop. They won’t spread too much. My batter yielded 16 cookies so I evenly portioned 8 scoops on each baking sheet
- Bake for 18-20 minutes, rotating baking sheets halfway through
- Let cool for 10 minutes
Originally posted January 22, 2014. Updated with new photos September 2, 2018