Roasted Banana Almond Butter Breakfast Cookies are slightly sweet, deeply nutty, and very satisfying even for those who need breakfast on the go. Convenience meets nutrition and flavor!
My favorite kind of recipes are “accidentally” vegetarian or vegan. By that I mean they have a bunch of delicious ingredients, but none of them are animal-based and the dish doesn’t actually suffer for it at all.
An example is these Roasted Banana Almond Butter Breakfast Cookies, which, let’s face it, are already winning based on the pairing of the word breakfast with the word cookie. They’re not dessert, so they don’t need eggs and butter, the usual cookie mix-ins. Instead, ripe, roasted bananas and a splash of maple syrup keep them sweet, almond butter, 2 kinds of nuts and coconut oil supply the fat, and oats contribute the body.
What’s not to like? If you’re trying to eat more vegetarian or vegan in this new year, or you’ve joined those who are using this month as #Veganuary to give themselves a jump-start, pull out your baking sheet, turn on the oven, and get breakfast baking. This recipe is dairy-free, gluten-free, vegetarian and more specifically, vegan, without sacrificing flavors and satisfaction. I hope you’ll find it a good reason to get out of bed!
How to make Roasted Banana Almond Butter Breakfast Cookies
First, make sure your bananas are really ripe. Lots of black spots is what you want, which means they are sweet.
Gather your ingredients so you know you have everything ready to go.
Put your bananas in a small baking dish, drizzle with maple syrup and sprinkle with cinnamon.
They’ll look the same after baking — they hold their shape — but there will be more juice.
They’re easy to mash with a fork after they’re baked.
Mix the dough. I used a stand mixer, but you can just use a wooden spoon if you like. The batter will be quite thick.
Roll the 12 cookies into balls and put them on a Silpat-lined baking sheet.
Press and shape cookies with your hands. They won’t spread out while baking.
It’s a good-sized breakfast cookie…no skimpy portion here!
Let’s make some Roasted Banana Almond Butter Breakfast Cookies! Tomorrow morning will be here before we know it.
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The recipe comes from a new book, called “The Nutritionist’s Kitchen: Transform Your Diet and Discover the Healing Power of Whole Foods,” by Carly Knowles, MS, RDN, LD. The author clearly explains how a balanced diet can support your health, and how certain foods can prevent chronic disease and help you maintain optimal health. It’s an approachable, science-based guide, with 60 recipes that you’ll want to cook your way through. I found myself aspiring to eat the way she advises, with sweet, savory, salty, crunchy, creamy and flavorful food as part of a balanced life. This book is about inclusion, not deprivation. There’s no morally wrong food in her opinion; food is inherently neutral. So when you are able to remove judgments about whether a certain food is good or bad, you can make better decisions about eating to satisfy your own hunger, satiety, desire and need for self-care.
So try these Banana Almond Butter Breakfast Cookies, or anything from the list below. My food blogger friends and I joined together to showcase vegan recipes, so choose one or more recipes to add to your January #Veganuary meals.
Vegan Recipes for #Veganuary!
- Vegan BLT’s with Tempeh Bacon  by The Baking Fairy
- 7 Spice Shiitake Mushroom Soup  by PlantCrush
- Breakfast Cookies  by Cook with 5 Kids
- Cranberry Coffee Cake  by This Wife Cooks
- Creamy Vegan Spiced Carrot Soup  by Chickpea & Herb
- Easy Vegan Mac & Cheese with Broccoli  by Simple And Savory
- Favorite Pumpkin Quinoa Waffles with Pecans  by Melissa Traub
- Hara Bara Kebab  by FoodTrails25
- Instant Pot Dal Soup  by Palatable Pastime
- Raspberry Chocolate Chip Baked Oatmeal Muffins  by Return to the Kitchen
- Roasted Banana Almond Butter Breakfast Cookies  by Shockingly Delicious
- Sweet Potato Patties  by Flavours Treat
- Tofu Benedict with Hemp Hollandaise  by Upbeet Kitchen
- Vegan Chickpea Shawarma in the Air Fryer  by Kate’s Recipe Box
- Vegan Chocolate Ice Cream Sandwiches  by My Kitchen Stories
- Vegan Cinnamon Rolls (Tangzhong Method)  by The Urben Life
- Vegan Lemon Poppyseed Muffins  by Messy Vegan Baker
- White Bean Dip with Homemade Pita Chips  by Blogghetti
Looking for more nutritious breakfasts?
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