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Lilly’s Table

 
 

© Lillys-Table.com Sorry, no photo.
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

30 mins

Time
Estimate
30 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Banana Almond Breakfast Cookies

from Banana Nut Breakfast Cookies and Smoothies, the Week of May 15, 2016.
View the previous recipe for this meal.

These surprisingly chewy, lightly sweetened cookies are amazing just out of the oven, but they deeply satisfy tucked in your bag to take on the go. Overripe bananas and softened dates are the only sweetness offered in these vegan breakfast cookies that can travel easily for a quick breakfast or a post workout snack. Make up a big batch for a few easy mornings this week. If making gluten-free, be sure to purchase oats that are labeled specially gluten-free.

Ingredients

  • ½ cup date, remove the pits, or substitute honey
  • 1 cup oatmeal
  • 1 cup almond meal
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 2 bananas, overripe
  • ½ cup olive oil, or your preferred baking fat: coconut oil, butter, etc.
  • ½ cup almond butter
  • ½ teaspoon almond extract, or vanilla extract
  • 1 cup puffed millet, or your favorite puffed grain

Serving Size: 6 People



 

Preparation Instructions

Preheat the oven to 350.

If your dates are hard, heat a couple of cups of water to boiling and then pour onto the dates. Let soak for 5-10 minutes until soft enough to easily remove the pits.

In a food processor, blend up the oatmeal, almond meal, baking powder and salt. Whirl around until the mixture seems like a coarse flour. Remove from the bowl and set aside briefly.

Once the dates are softened, strain and add to the food processor. Pulse a few times until they are starting to break up. Add the softened bananas and whirl up into a paste. Pour in the oil and the almond butter. Add the almond extract or vanilla if desired. Pulse just until combined.

Dump in the dry ingredients, puffed millet and pulse just until incorporated. Scoop up 2 tablespoon drops and arrange on a baking sheet lined with paper, silpat or similar.

For a slightly flatter cookie, gently push down the tops of each one with the back of a fork.

Bake for 10-15 minutes until the bottoms are golden and the tops are evenly dry. Try one as soon as they are cool enough to eat, because they are so good straight out of the oven- just like any cookie really.

To store, keep them covered on a counter for about two days or in the fridge for up to a week.