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Wake up to the delicious aroma of freshly baked banana breakfast cookies! This recipe is simple and nutritious and the cookies are perfect for starting your day on a sweet note. Made with ripe bananas, natural peanut butter, maple syrup, Medjool dates, hearty oats and oat flour, and a sprinkle of cinnamon, these cookies are packed with flavor and wholesome ingredients. Whether you enjoy them as a grab-and-go breakfast or a satisfying snack, these banana breakfast cookies are sure to become a favorite in your household.
Ingredients:
- 3 ripe bananas
- 8 Medjool dates
- 3/4 cups natural peanut butter
- 1 cup oats
- 1 cup oat flour
- 1/2 cup maple syrup
- 1.5 tbsp cinnamon
Directions:
Put the dates into a mug or large measuring cup. Boil water and add just enough to the dates so that they are almost covered. If using a Pyrex measuring cup, the water will hit about the 1-cup line. Put the dates aside.
Peel the bananas, place them into a large mixing bowl, and mash them with a fork or potato masher. Add the rest of the ingredients (except the dates) and mix until well combined.
Put the dates + water mixture into a small blender and blend to purée. Add the dates to the batter and mix well.
Line a large cookie sheet with parchment paper. Use a spoon or cookie scooper to scoop the batter onto the sheet (makes 12 large cookies). Place in the oven, set oven to 350°F (no need to preheat), and cook for 10-15 minutes or until tops and edges are lightly browned.
Store in the fridge. Enjoy!
Desserts à la Mariane 