Name: Breakfast Cookies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup mashed banana, from 2 large bananas (227g); 1/3 cup unsweetened applesauce (85g); 1/2 cup tahini (128g); 1/4 cup honey (84g); 1 large egg; 1 1/2 cups old-fashioned rolled oats or quick oats (150g); 1 cup whole wheat flour (113g); 1 teaspoon ground cardamom; 1/2 teaspoon ground cinnamon; 1/2 teaspoon baking soda; 1/2 teaspoon kosher salt; 3/4 cup chopped pitted dates (113g); 1/2 cup chopped walnuts (57g); 1/4 cup pepitas (pumpkin seeds) (40g)

Why You’ll Love This Recipe

Simple & Quick: Just a 10-minute prep time for a tasty treat!

Irresistible Flavor: The combo of bananas, cardamom, and walnuts creates a rich, satisfying taste.

Eye-Catching Appeal: These cookies are not only delicious but also beautifully speckled with nuts and dates.

Flexible Serving: Great as a breakfast snack, dessert, or even post-workout fuel.

Diet-Friendly Options: Easy to modify for gluten-free or vegan needs!

Ingredients You’ll Need

1 cup mashed banana (from 2 large bananas): Adds natural sweetness and moisture; ripe bananas work best. Substitute with applesauce if desired.

1/3 cup unsweetened applesauce: Contributes extra moisture; a perfect substitute for a vegan option.

1/2 cup tahini: Rich in healthy fats, it provides a creamy texture; can swap with almond or peanut butter.

1/4 cup honey: Natural sweetener that enhances flavor; maple syrup is a great alternative for vegan recipes.

1 large egg: Binds the ingredients together; for a vegan version, use 1 flax egg or 1/4 cup chia gel.

1 1/2 cups old-fashioned rolled oats (or quick oats): The base of the cookies provides fiber; ensure they’re certified gluten-free if necessary.

1 cup whole wheat flour: Adds nuttiness; can substitute for all-purpose flour or gluten-free flour blends.

1 teaspoon ground cardamom: A fragrant spice that elevates the flavor; cinnamon can be used as an alternative.

1/2 teaspoon ground cinnamon: Enhances warmth and sweetness; adjust to your liking.

1/2 teaspoon baking soda: Helps the cookies rise; ensure it’s fresh for the best result.

1/2 teaspoon kosher salt: Balances sweetness; use sea salt if preferred.

3/4 cup chopped pitted dates: Provides chewy sweetness; dried cranberries or raisins make acceptable substitutes.

1/2 cup chopped walnuts: Adds crunch and nutty flavor; pecans or almonds are great alternatives.

1/4 cup pepitas (pumpkin seeds): Boosts nutrition and adds texture; sunflower seeds can be used instead.

How to Make Breakfast Cookies

Preheat Your Oven: Start by preheating the oven to 350°F (175°C). Line two baking sheets with parchment paper—this prevents sticking and makes cleanup a breeze.

Mix the Wet Ingredients: In a large mixing bowl, combine 1 cup mashed bananas, 1/3 cup unsweetened applesauce, 1/2 cup tahini, 1/4 cup honey, and 1 large egg. Whisk until the mixture is smooth and creamy.

Combine Dry Ingredients: Add 1 1/2 cups oats, 1 cup whole wheat flour, 1 teaspoon ground cardamom, 1/2 teaspoon ground cinnamon, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt to the wet mixture. Use a silicone spatula to mix until just combined.

Incorporate Extras: Fold in 3/4 cup chopped dates, 1/2 cup chopped walnuts, and 1/4 cup pepitas until evenly distributed. The dough will be somewhat loose, which is perfectly fine.

Scoop the Cookies: Using a medium cookie scoop (about 2 tablespoons), drop dough onto the prepared baking sheets, spacing the cookies at least 1 inch apart. You should get 12 cookies per sheet. Flatten each mound slightly with the back of a spoon; remember, they won’t spread much as they bake.

Bake to Perfection: Bake the sheets—one at a time—for 11 to 13 minutes, or until the cookies are set and the edges are lightly browned. The enticing scent of spices and sweetness will fill your kitchen!

Cool Down: Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool fully.

Storing & Reheating

To keep your breakfast cookies fresh, store them in an airtight container at room temperature for up to three days. For longer shelf life, refrigerate them for about a week. If you want to freeze them, wrap the cookies well, placing them in a freezer bag for up to three months. When you’re ready to enjoy one, reheat in the microwave for about 15-20 seconds to revitalize their chewy texture.

Chef’s Helpful Tips

Ensure bananas are very ripe; the darker the peel, the sweeter the mash!
When mixing wet and dry ingredients, mix until just combined to avoid tough cookies.
If your dough seems too dry, a splash of almond milk can help bring it together.
Experiment with different nuts or seeds for varied flavors and textures.
For a flavor boost, consider adding vanilla extract or a pinch of nutmeg.

Warm, wholesome, and delicious, these breakfast cookies are an ideal start to any day. They beckon you to enjoy experimentation in the kitchen, whether it’s swapping ingredients or creating your own unique blend of flavors. It’s a treat you can feel good indulging in, packed with nutrition and bursting with flavor. Enjoy every last crumb.

Recipe FAQs

Can I make these breakfast cookies vegan?

Absolutely! Substitute the egg with a flax egg (1 tablespoon flaxseed meal blended with 2.5 tablespoons of water) and use maple syrup in place of honey.

How can I make these gluten-free?

You can easily use a gluten-free flour blend instead of whole wheat flour. Just ensure your oats are labeled gluten-free as well.

How do I customize the mix-ins?

Feel free to switch out the walnuts and pepitas for your favorite nuts, seeds, or chocolate chips. Dried fruit, like cranberries or raisins, can also add a delicious twist.

Can I bake these cookies in advance?

Definitely! These cookies store well. Prepare them ahead of time and store them in an airtight container, or freeze them for a quick breakfast option when needed.

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