Banana Nut Breakfast Cookies Recipes

OATMEAL BANANA NUT COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cream butter or margarine with mixer. Blend in whole eggs, sugar, and extract. Add flour, baking soda, and salt. When the ingredients are thoroughly mixed, add oats and pecans. Mix on lower speed until consistent.
• Drop pieces of the dough using an ice cream scoop onto an ungreased cookie tray roughly 3 to 4 inches apart.
• Bake 8 to 10 minutes. Eight minutes would yield crispy cookies with a chewy, slightly doughy center. For harder, crispier cookies, bake longer. Cool on wire rack.

BANANA NUT BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees. Spread the walnuts out on a sheet pan and toast for 7-10 minutes, or until the walnuts are fragrant and golden brown. Remove from the oven and set aside.
• While the walnuts are toasting, mix together all of the wet ingredients in a medium bowl. Next, mix together all of the dry ingredients in another bowl. Add the wet into the dry and stir to combine. Add in 1/2 cup of the walnuts and stir until they are evenly distributed throughout the batter.
• Line the baking sheet with parchment paper. Divide the batter into four even sections. Take half of one quarter and roll it into a ball. Press the chocolate chunk into the cookies and seal it off, making sure to cover up all the chocolate. Repeat with the remaining dough, dividing each quarter into two cookies, so that you have 8 cookies.
• Bake for 20 minutes, or until the cookies golden brown. Let cool for 5 10 minutes, and serve.

BANANA OAT BREAKFAST COOKIES

Steps:

• Preheat oven to 350°. Beat bananas, peanut butter, honey and vanilla until blended. In another bowl, combine next 6 ingredients; gradually beat into wet mixture. Stir in dried cranberries., Drop dough by 1/4 cupfuls 3 inches apart onto greased baking sheets; flatten to 1/2-in. thickness., Bake until golden brown, 14-16 minutes. Cool on pans 5 minutes. Remove to wire racks. Serve warm or at room temperature. To reheat, microwave each cookie on high just until warmed, 15-20 seconds.

HIGH PROTEIN BANANA BREAKFAST COOKIES

Steps:

• Preheat an oven to 350F and line a baking sheet with parchment paper or cooking spray.
• Mix the oats, protein powder, salt, and baking powder in a large bowl.
• In a separate bowl, mash the banana before adding the egg. Stir well.
• Add the banana and egg to the dry ingredients and stir until evenly mixed.
• Fold in the chopped nuts and cranberries.
• Spoon the mixture into 8 small circles on the baking sheet. Use a rubber spatula or the backside of the spoon to flatten the cookies and round the edges.
• Bake for 8-10 minutes or until the centers are cooked through. The cookies should still be a bit soft but golden brown on the bottom. Do not over bake. Let them cool for a few minutes and dive in.

BANANA BREAKFAST COOKIES

Steps:

• Position rack in center of oven and preheat to 350°F. Line a baking sheet with parchment paper and set aside.
• Measure oats, cinnamon, baking powder, baking soda, and salt into a large bowl; whisk to combine. Stir in mashed banana, peanut butter, honey, vanilla, pecans, and chocolate chips. Scoop dough using a scant 1/4-cup measuring cup for form 12 cookies. Flatten the top of each cookie on the baking sheet and bake for 14 to 16 minutes. Allow cookies to cool completely on baking sheet before storing in an airtight container.

MRS. FIELDS BANANA NUT COOKIES

Steps:

• Preheat oven to 300°F
• In a medium bowl, combine four, soda and salt. Mix well and set aside.
• In a large bowl with an electric mixer, blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add egg, liqueur and banana, and beat at medium speed until smooth. Add flour mixture, 1 cup of the chocolate chips and walnuts, and blend at low speed until just combined.
• Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart.
• Sprinkle cookies with chocolate chips, 6 to 8 per cookie.
• Bake 25-27 minutes until cookie edges begin to brown.
• Transfer immediately to a cool surface.

BANANA NUT BREAKFAST COOKIES

Steps:

• Combine first 8 ingredients in large mixing bowl.
• In a small bowl mix together the flour, baking powder and baking soda; Add to the wet mixture.
• Stir in rolled oats, then banana and almonds.
• Drop onto lightly greased baking sheet pressing dough down a bit so the centers will cook properly.
• Bake 350 for 8-12 minutes when just firm to the touch.
• Cool on cookie sheet.

HEALTHY BANANA OATMEAL COOKIES WITH PEANUT BUTTER

Steps:

• Preheat oven to 325°F. Line a baking sheet with parchment paper.
• In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat together the mashed bananas, peanut butter, honey, vanilla, cinnamon and salt.
• Add the oats, almonds, dried cranberries and raisins, and mix until combined.
• Scoop about 1/4 cup of the dough and drop onto prepared baking sheet. Flatten each cookie slightly as they will not spread while baking.
• Bake for about 15 minutes until golden brown. Remove cookies from oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.

BANANA NUT BREAKFAST COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine coconut flour, almond flour, almond butter, flaxseed, dates, bananas, eggs, vanilla extract, cinnamon, nutmeg, sea salt, and baking soda in the food processor until well mixed and dates are fully chopped.
• Add shredded coconut and pulse a few times, making sure it's mixed but not overly blended. You want to keep the texture of the coconut.
• Fold in chopped pecans and cacao nibs.
• Drop large spoonfuls onto a lined baking sheet, spreading with fingers for a rustic shape. Alternatively, use an ice cream scoop to drop large balls of dough onto a lined baking sheet, then use your hand to press down into a flat, round cookie.
• Bake 16-18 minutes, or 15 minutes for the flatter type of cookies, until golden brown.
• Let cookies cool on pan for a minute or so and then transfer to a wire rack to cool completely.

BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
• Mash bananas in a large bowl. Add oats, raisins, yogurt, and cinnamon. Mix well and allow to sit for 15 minutes.
• Drop spoonfuls of dough 2 inches apart onto the prepared cookie sheets.
• Bake in the preheated oven until lightly browned, about 20 minutes.