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Seeing something labeled a “breakfast cookie” usually makes me laugh out loud. It seems like a lot of the recipes out there are really just cookies that happen to have some oatmeal or dried fruit in them, but still basically seem like a cookie. Paleo cookies also seem a little goofy, too. I mean, if you’re eating Paleo, shouldn’t you be going for whole foods and not “cookies?” I couldn’t help laughing at myself a little when I decided to make these almond banana creations and couldn’t think of anything to call them besides a breakfast cookie. “Small, flour free banana breads” just doesn’t have the same ring to it! So, without further ado, I introduce you to these paleo breakfast cookies!
Sadly, these cookies went really fast (even though I’m the only one home right now!) and I’m still waiting for a couple more bananas to ripen so I can make more. This time I think I’m making a double batch, since they should freeze pretty well! I loved having a couple for breakfast while they lasted, and I definitely felt like they had better staying power than cereal. Which, honestly, isn’t very surprising, since most commercially-available cereal is straight simple carbs!
I know almond butter is more expensive than peanut butter, but I really can’t recommend using peanut butter as a substitute. The recipe will work, but ‘normal’ peanut butter just isn’t all that good. And it’s not Paleo, either, if that matters to you. Oh, and it almost always has added sugar. If you get the made in the store-type premium peanut butter, there won’t be additives, but the ingredient list is much longer on a jar of ‘regular’ I looked at than it is on our almond butter. I buy Costco almond butter and the ingredient list is “roasted almonds.” That’s it. Looking at a popular brand of mainstream peanut butter, I counted eight total ingredients, including both sugar and molasses (as well as “mono and diglycerides,” which are synthesized fats). I mean, it’s your call, but I’d rather stick with the almonds!
I love using my KitchenAid standing mixer, so I used it to mash the banana and combine the ingredients. You can do it by hand, though, so don’t let a lack of mixer keep you away from this recipe! Ripe bananas tend to be pretty sweet on their own and I’m not accustomed to eating much sugar, so I only added a scant tablespoon of honey. Honestly, I could do with even less! I know I’m a little unusual, though, so you can add up to about three tablespoons of honey or maple syrup without affecting the overall texture too much.
- 1 medium/large ripe banana (use two if your bananas are very small)
- 1 cup almond butter
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- 1 tablespoon honey or maple syrup
- 1 egg
- ½ cup pecans, chopped
- Peel your banana and cut it into a few chunks (three or four sections is fine).
- Add the banana pieces to the bowl of your standing mixer fitted with the paddle attachment, or place in a mixing bowl.
- Turn the mixer on low and run until the banana is mashed. This should take about 30 seconds, but it will depend on your banana. Alternatively, use a hand mixer, fork, or potato masher to mash the banana by hand.
- Turn off the mixer then add the almond butter. Resume mixing on low (or stirring with a spoon) until the almond butter is fully incorporated, about 30-60 additional seconds, then add in the cinnamon, nutmeg, baking soda, vanilla, and honey/maple syrup and mix until combined.
- Crack the egg into your mixing bowl and mix on medium-high for one minute (or stir very enthusiastically by hand!).
- Turn off the mixer, if using, and fold the pecan pieces in to the batter.
- Put the entire bowl of cookie batter (it is more like "cookie batter" than cookie dough!") in the fridge for 20 minutes.
- As soon as you put the batter is in the fridge, preheat your oven to 350º F and prep a heavy, rimmed cookie sheet with parchment paper or silicone baking mat.
- Once the batter has chilled and the oven is ready, drop by the tablespoon onto your prepared sheet. Leave about two inches between each cookie because they do spread a little. You may need to use a spoon or spatula to scrape the inside of the tablespoon clean!
- Return remaining batter to the fridge
- Bake on the middle rack for 10-12 minutes, or until the cookies have become a deep blond and are still slightly puffy to the touch. They should look slightly underdone because they will continue cooking outside the oven. With my baking sheet and oven, 11 minutes proved to to be the perfect amount of time.
- Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to paper towels or a wire rack to finish cooling. You will notice the cookies deflate slightly and darken as they cool - this is normal!
- Keep baking until you're out of batter! With my sheet and cookie spacing, I made three batches.
- Each and enjoy, guilt free. =)
I stored my cooled cookies in an air tight container in the fridge. I’m not sure refrigerating them is really necessary, but it was really humid and my whole house fan was broken when I made these, so I didn’t want to leave them on the counter. Not that they lasted for long, anyway…
I can’t wait to make more of these again soon! They’re great for a healthier dessert or quick breakfast on the go.
What do you do for breakfast when you’re trying to start the day off on a healthy foot?
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