I’m kind of a baking fanatic. It’s relaxing for me to focus on something that isn’t work for a while, and I like baking because it feels productive when you stand back and survey your finished product. Unfortunately, I can’t just fill my kitchen with cookies and cupcakes and bars all the time, because I like eating baked goods just as much as I like baking them! I’m always happy when I find a recipe that satisfies the baking urge and turns out to be actually good for me. These Banana, Date, and Nut Breakfast Cookies are just that!
These cookies are more like a cookie-muffin hybrid, because they’re so fluffy and chewy. Full of whole grains, fruit, and protein, they’re perfect with coffee in place of your morning oatmeal, or as an afternoon snack. I recently baked a batch for my friend Megan as a thank-you for letting me race on her cyclocross bike. Megan informed me that her two-year-old was in love with these little cookies, so apparently they appeal to kids and grown-ups alike!
I didn’t get to take any step-by-step photos, but this is a one-bowl cookie recipe, and is very forgiving. Just throw everything together, mix really well, and bake! Don’t forget to use a sheet of parchment paper or a Silpat mat for these cookies – they don’t have any added fat, and will stick to an unlined baking sheet! I have, in a pinch, used aluminum foil for a baking sheet liner, but I would use extra caution (and maybe a spray of cooking oil) if you go that route.
Hope you enjoy these tasty little guys!
-The Hungry Cyclists
Recipe: Banana, Date, and Nut Breakfast Cookies
Makes 16 cookies
Prep/2, Leftovers/4, Guilt Factor/5, Overall/5
3 large super-ripe bananas, mashed
1.5 c quick oats
1 tsp cinnamon
1/4 tsp salt
1 tsp baking powder
1 c dates, chopped
1 c chopped nuts (walnuts + almonds)
2 T honey
To make the cookies:
Preheat oven to 350 F. Mix all ingredients together in a bowl with a spatula until well combined. Use a tablespoon to drop cookies onto a lined baking sheet.
Bake cookies for 15-20 minutes, or until firm and slightly browning on bottom edges. Remove from oven and let cool slightly before placing on a wire rack to cool. Eat and enjoy!