Prep 15 mins
Cook 8 mins
Moist & Chewy. Awesome breakfast cookie!
Make and share this Banana Nut Breakfast Cookies recipe from Food.com.
- 1⁄2 cup applesauce
- 1⁄2 cup agave nectar
- 1⁄3 cup rice milk
- 1⁄3 cup brown sugar
- 1 tablespoon coconut oil
- 1 tablespoon flax seed
- 1 teaspoon cinnamon
- 1⁄4 teaspoon salt
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup rolled oats
- 3⁄4 cup dried banana
- 1⁄2 cup almonds (chopped)
- 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.
Inspired by Papa Syd and seeing that this is a recipe which I don't have to change much, I made these. They go together so easily, and they're fantastic! The subs I made were: Zucchinisauce instead of applesauce, brown rice syrup instead of sugar and agave nectar, millet flour instead of whole wheat flour, rolled millet instead of rolled oat and chopped dried papaya instead of dried banana. Sounds like a lot, but actually I don't think it makes such a great difference. Maybe a bit spicier, because I had ginger added to the zucchinisauce to give it some zing, but otherwise I think it's pretty close to the original taste. They are moist and chewy and extremely filling - great for grab and go! Made 12 extra large cookies. Thanks for posting this recipe!
I don't usually keep dried banana on hand but do have it available in some fruit-&-nut mix that I buy! Made the whole batch & shared them with my son & DIL ~ This cookie was right down their alley! All of us enjoyed the taste of these great cookies & I'll be making them again! Thanks for sharing the recipe! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]