Recipe Banana & Peanut Butter Breakfast Cookies
Healthy choice
Mostly whole foods
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Oil-free option
Low FODMAP
Freshly Picked
Easy peasy
Super quick
Baking
Breakfast & brunch
Snacks
Desserts
Cookies for breakfast? You bet! Prep a batch on Sunday night, and these nutritious, chewy cookies will be the ultimate grab ‘n go brekkie for those days cereal just won’t cut it.
You will need
Makes 12
- 2 ripe bananas, sliced
- 125 grams (1/2 cup) chunky peanut butter
- 1 teaspoon vanilla bean paste or powder
- 3 tablespoons water
- 100 grams (1 cup) almond meal
- 1 teaspoon gluten-free baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 3 tablespoons cacao nibs or dark chocolate chips
- 3 tablespoons shredded coconut
- 3 tablespoons roughly chopped pecans or walnuts
- 3 tablespoons roughly chopped macadamia nuts
- Smooth peanut butter, for drizzling (optional)
Recipe: Luke Hines
Directions
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Step 1
Preheat the oven to 180°C and line a tray with baking paper.
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Step 2
Add the banana, peanut butter, water and vanilla to a large bowl and beat with an electric whisk (or whiz with a hand-held blender) until mostly smooth.
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Step 3
Add in the almond meal, baking powder, cinnamon and salt and beat until well combined.
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Step 4
Using a spoon, gently fold in the cacao nibs (or chopped chocolate), shredded coconut and nuts.
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Step 5
Dollop the sticky dough into 12 equal mounds on the prepared trays. Place in the oven and bake for 15–18 minutes, or until the bottoms are firm and the edges are golden.
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Step 6
Remove the cookies from the oven and leave them to cool slightly on the tray. Drizzle over the smooth peanut butter (optional) and enjoy.
Recipe: Luke Hines
