Banana Coconutty Breakfast Cookies
Servings: 20 cookies
A naturally sweetened, moist, nutty grab-and-go breakfast, coffee-break treat or after-school snack.
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Ingredients
- 3 large very ripe bananas, mashed
- 1 large egg
- ¼ cup olive oil
- 1 tsp. pure vanilla extract
- 1 cup toasted hazelnuts
- 1 ½ cups rolled oats (not quick-cooking)
- ¾ cup hazelnut flour
- 1 tsp. baking power
- ½ tsp. ground cardamom, nutmeg, cinnamon, OR ginger
- ½ tsp. salt
- 1 cup unsweetened coconut chips or flakes
Instructions
- Preheat the oven to 350°. Line two baking sheets with parchment paper.
- In a mixing bowl, whisk together mashed bananas, egg, olive oil, and vanilla. Set aside.
- Crush the hazelnuts with the wide side of a chef's knife blade, then roughly chop the hazelnuts a few times, leaving them somewhat chunky. Slide them into the wet ingredients.
- In a food processor fitted with its steel blade, pulse the oats five or six times to begin breaking them down. Add the hazelnut flour and pulse another 5 or 6 times to combine. Add the baking powder, spice of your choice, and salt and pulse another few times just to incorporate.
- Add the dry ingredients to the wet ingredients in the bowl, along with the coconut. Stir thoroughly. Leave it sit 5 to 10 minutes.
- Scoop the batter onto the prepared baking sheets. Bake until the tops are light golden brown and the bottoms are lightly browned, switching the pans half-way through. (Teaspoon-sized drops will bake in about 16 minutes; larger drops will take longer.) Allow the cookies to cool on their baking sheets 5 minutes or so, them move them to a cooling rack to complete cooling.
- Store airtight for up to 5 days. These also freeze nicely.