Description
These Breakfast Cookies combine irresistible flavors of banana, tahini, and spices for a wholesome treat. With simple preparation and fantastic ingredients like oats and nuts, they’re perfect for busy mornings or a quick snack.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, whisk together the mashed banana, applesauce, tahini, honey, and egg until the mixture is smooth.
- Incorporate the oats, flour, cardamom, cinnamon, baking soda, and salt into the wet ingredients, mixing gently until combined. Add the dates, walnuts, and pepitas, stirring until evenly dispersed.
- Using a medium cookie scoop, place about 2 tablespoons of dough onto the lined baking sheets, leaving at least 1 inch between them. Flatten each mound slightly using the back of a spoon.
- Bake one tray at a time for 11 to 13 minutes, until the cookies are set and the edges are lightly browned.
- Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container for up to a week.
Feel free to substitute walnuts with your favorite nuts or seeds for different flavors.
Enjoy them warm or at room temperature—great for breakfast or as a snack.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 4g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg