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Banana Bread Breakfast Cookies
These healthy Banana Bread Breakfast Cookies are a great spin on Banana Bread. The soft naturally sweetened cookies are packed with chunks of banana and then topped with a slice of banana before baking.
Dairy Free, Gluten Free, Grain Free, Paleo, Refined Sugar Free, Specific Carbohydrate Diet Legal
Every Last Bite
melted coconut oil
chopped pecans or walnuts
(omit for SCD)
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a baking tray with parchment paper. Cut one of the bananas in half and cut one of the halves into thin slices.
In the bowl of an electric mixer combine 2 1/2 of the bananas, eggs, vanilla extract and the melted coconut oil and blend until the bananas are completely mashed and everything is combined.
Stir in the cinnamon, baking soda, almond flour, coconut flour and once well mixed add in the chopped nuts and optional chocolate chips and give the batter a final stir.
Place large spoonfuls of the batter on the baking tray and top each cookie with a banana slice. Press down gently on each cookie to slightly flatten them. The batter should make 18-20 cookies.
Bake the cookies for approximately 15 minutes until golden in colour. Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
Store the cookies in an air tight container in the fridge for up to 4 days or in the freezer for 3+ months.
Every Last Bite (www.everylastbite.com)