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 Flourless Hazelnut Carrot and Date 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.