These Banana Oatmeal Cookies are the perfect, healthy, portable breakfast for busy mornings. No refined sugar! Also a gluten free and Paleo friendly recipe.
About 300 days a year, Keith and I have plain yogurt and some kind of fruit like cherries or blueberries for breakfast. I guess you could call that a rut. Honestly I don’t mind keeping breakfast simple and rarely tire of our routine. But then I see a recipe like Faith’s Healthy Fig and Pecan Breakfast Cookies and start craving something new. Something like cookies for breakfast.
A trio of overripe bananas were just the motivation I needed and these Banana Oatmeal Cookies came along as a happy interlude from our routine.
You might remember my Almond Flour Muffins? (These cookies are a riff on that recipe: plus oats, minus carrots.) When I made those muffins, I remember thinking that a nut flour base for baked goods would certainly result in a texture reminiscent of a hockey puck. Instead, the muffins were light and tender. The same is true of these cookies.
These Banana Oatmeal Cookies are perfect for a busy morning when you need a portable breakfast or if you’re just ready for a change in routine.
Banana Oatmeal Cookies
- 2 cups hazelnut flour or almond flour 224g
- 2 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon cinnamon
- 2 cups old fashioned oats 192g (I love Bob’s Red Mill Extra Thick)
- 1/2 cup unsweetened flaked coconut 30g
- 1 cup walnuts coarsely chopped, 125g
- 1 cup pitted dates
- 3 ripe bananas
- 1 teaspoon vinegar
- ¼ cup coconut oil
- 3 large eggs
- Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together hazelnut flour, baking soda, salt and cinnamon. Stir in oats, coconut and walnuts until evenly distributed.
- Add dates, bananas, vinegar, and coconut oil to the bowl of a food processor and process until smooth. Add eggs and process just until combined.
- Pour date mixture over hazelnut flour mixture and stir until combined and no pockets of dry ingredients remain.
- Scoop batter out in scant 1/4-cupfuls and place on prepared baking sheet about 2-inches apart. Flatten batter balls to 1/2-inch thick disks with the bottom of a glass or mug.
- Bake for 15 to 18 minutes or cookie tops are set. Transfer to a wire rack to cool. Enjoy warm or cold.