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This banana breakfast cookie recipe has become my morning lifesaver for busy weekdays when I need something nutritious that I can grab and go. These cookies perfectly balance healthy ingredients with just the right amount of sweetness, making them feel like a treat despite being packed with wholesome goodness.
I first created these when trying to find a healthier alternative to the sugary granola bars my children were eating. Now they request these cookies regularly and even help mash the bananas when we make a batch on Sunday evenings for the week ahead.
Ingredients
- Whole wheat flour provides fiber and nutty flavor while giving the cookies structure
- Rolled oats add heartiness and that satisfying chewy texture
- Ground flaxseed mixed with water creates a vegan egg substitute that binds everything together
- Ripe banana provides natural sweetness and moisture without needing excess sugar
- Coconut sugar offers caramel notes while being less processed than regular sugar
- Dried cranberries add tartness and chewy texture that complements the banana perfectly
- Vanilla extract enhances all the flavors with its warm aromatic quality
- Coconut oil provides just enough fat for a tender cookie without being heavy
Step-by-Step Instructions
- Prepare the Flax Egg
- Combine ground flaxseed with water in a small bowl and allow to sit for 10 minutes. This creates a gel like consistency that mimics an egg perfectly and helps bind the cookies together.
- Mix Dry Ingredients
- Whisk together the whole wheat flour, rolled oats, baking powder, baking soda, and coconut sugar in a large bowl until evenly distributed. This ensures the leavening agents are properly incorporated throughout.
- Combine Wet Ingredients
- Add the prepared flax egg, melted coconut oil, mashed banana, and vanilla extract to your dry ingredients. Mix thoroughly until no dry spots remain, but be careful not to overmix which can make the cookies tough.
- Add Mix Ins
- Gently fold in the dried cranberries until evenly distributed throughout the dough. The dough will be somewhat sticky but should hold together well.
- Portion and Bake
- Drop tablespoon sized scoops onto your parchment lined baking sheet, leaving a little space between each cookie. Bake in your preheated oven for exactly 12 minutes until the edges are just turning golden brown.
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The ground flaxseed is my secret weapon in this recipe. Not only does it replace eggs for a vegan friendly option, but it adds a substantial dose of omega 3 fatty acids and extra fiber. My grandmother always said flaxseed was her beauty secret, and seeing her glowing skin well into her 90s made me a believer too.
Perfect Ripeness Matters
The success of these cookies heavily depends on using properly ripened bananas. You want them thoroughly spotted and soft but not completely black. This stage of ripeness not only provides the most natural sweetness but also the strongest banana flavor. If your bananas arent quite ripe enough, you can speed up the process by placing them in a paper bag with an apple overnight. The ethylene gas released will accelerate ripening naturally.
Make It Your Own
These cookies are incredibly adaptable to whatever ingredients you have on hand. Instead of dried cranberries, try chocolate chips, chopped nuts, or dried blueberries. The whole wheat flour can be substituted with oat flour for a different texture, or use gluten free oats and a 1:1 gluten free flour blend for dietary restrictions. You can even add a teaspoon of cinnamon or a quarter teaspoon of nutmeg for a warming spice flavor that pairs beautifully with the banana.
Morning Ritual Suggestions
These cookies pair wonderfully with morning beverages. Try them alongside a frothy latte, a smoothie, or even a glass of plant based milk. For extra staying power, spread a thin layer of almond butter on top. I find that serving two cookies with a piece of fruit and a protein source makes for a perfectly balanced breakfast that keeps me fueled until lunch. They also make excellent lunchbox additions for children and adults alike.
Storage Success
While these cookies stay fresh at room temperature for about two days in an airtight container, I recommend refrigerating for longer storage up to four days. For the best grab and go convenience, freeze individual cookies by wrapping them separately in parchment paper before placing in a freezer safe container. They will maintain quality for up to three months. Thaw overnight in the refrigerator or quickly defrost in the microwave for 15 20 seconds when you need a quick breakfast solution.
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Common Questions Answered
- → How can I make these cookies gluten-free?
To make gluten-free versions, simply substitute the whole wheat flour with a 1:1 gluten-free flour blend and use certified gluten-free rolled oats. The texture may be slightly different, but the cookies will remain delicious and wholesome.
- → What's the best way to store these cookies?
Store them in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days or freeze in a freezer-safe container for 2-3 months. They're perfect for meal prepping!
- → Can I substitute the coconut oil?
Yes, you can substitute coconut oil with an equal amount of another mild-flavored oil like canola oil or melted vegan butter. Applesauce can also work as a low-fat alternative, though it may change the texture slightly.
- → How important is banana ripeness?
Very important! The riper your banana (brown, spotty, almost-mushy), the sweeter your cookies will be. Ripe bananas are also easier to mash and incorporate into the batter, providing better moisture and binding properties.
- → Can I add chocolate chips or nuts?
Absolutely! Replace half or all of the dried cranberries with dark chocolate chips, chopped nuts, or seeds for added texture and flavor. Walnuts, pecans, or pumpkin seeds make excellent additions while adding nutritional benefits.
- → Why do these cookies use flaxseed and water?
This combination creates what's known as a 'flax egg' - a vegan binding agent that helps hold the cookies together in place of traditional eggs. It also adds beneficial omega-3 fatty acids and additional fiber to the cookies.