Description

These wholesome Breakfast Cookies are a nutritious and delicious start to your day, featuring mashed bananas and almond butter as a creamy base, combined with chewy prunes, crunchy toasted almonds and pepitas, sweet dried cranberries, and hearty rolled oats. Naturally sweetened with maple syrup and spiced with cinnamon, these cookies are perfect for a quick breakfast on the go or a satisfying snack.

Ingredients

Wet Ingredients

1 cup (225 grams) mashed bananas (about 2 medium bananas)
1 cup almond butter (salted or unsalted)
1/4 cup (85 grams) maple syrup

Dry Ingredients & Spices

1/2 teaspoon kosher salt
1 teaspoon ground cinnamon
2 cups (212 grams) old-fashioned rolled oats

Add-ins

1 cup (180 grams) California prunes (chopped into 1/4-inch pieces)
1/2 cup (50 grams) toasted pepitas
1/2 cup (80 grams) toasted and salted almonds (roughly chopped)
1/4 cup (40 grams) dried cranberries

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Instructions

Preheat Oven: Preheat your oven to 350 degrees F and line a half baking sheet with parchment paper or Silpat to prepare for baking the cookies.
Prep Ingredients: Measure out all ingredients before starting. Chop the prunes into 1/4-inch pieces and coarsely chop the almonds to about 1/8-inch pieces for even texture.
Mash Bananas: Peel and break the bananas into 1-inch chunks, then place them in a large bowl. Use a fork to mash the bananas until creamy with no large chunks remaining.
Mix Wet Ingredients: Add the almond butter, maple syrup, kosher salt, and ground cinnamon into the mashed bananas. Whisk together until the mixture is creamy and well combined, even if a bit lumpy.
Add Nuts & Fruit: Stir in the chopped prunes, toasted almonds, toasted pepitas, and dried cranberries using a silicone spatula, distributing them evenly throughout the dough.
Incorporate Oats: Fold in the rolled oats gently using a spatula until fully incorporated into the dough mixture.
Optional Refrigeration: At this point, you can either proceed to bake the cookies or store the dough in an airtight container in the refrigerator for later baking.
Portion Cookies: Using a 1/4-cup measuring spoon, scoop the dough onto the prepared baking sheet, placing 6 cookies evenly spaced.
Bake Cookies: Bake in the preheated oven for 16 minutes. After baking, let the cookies cool on the sheet for 10 minutes before transferring to a wire rack to cool completely.
Storage: Store the cooled cookies in an airtight container at room temperature for up to 4 days, or refrigerate in an airtight container to keep fresh for up to 2 weeks.

Notes

You can substitute almond butter with peanut butter or sunflower seed butter depending on preference or allergies.
For a sweeter cookie, add a bit more maple syrup or a small amount of vanilla extract.
Ensure toasting nuts and pepitas to enhance flavor and crunch.
If desired, add a pinch of baking soda to create a lighter texture, although it is not necessary.
These cookies are best enjoyed within 2 weeks refrigerated to maintain freshness and texture.