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+ servings
plate of banana coconutty breakfast cookies

Banana Coconutty Breakfast Cookies

Course: Breakfast + Brunch, Dessert
Cuisine: Pacific Northwest
Keyword: GF option, grab-and-go breakfast, naturally sweetened, no sugar added, Oregon hazelnuts
Season: Bounty (August - October), Evergreen (April - July), Mist (November - March)
Dietary: Dairy-Free, Gluten-Free, Vegetarian
Preparation: Baking
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 20 cookies
Author: Pam Spettel
A naturally sweetened, moist, nutty grab-and-go breakfast, coffee-break treat or after-school snack.
Print Recipe

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.
    browned bottoms of banana cookies
  • Store airtight for up to 5 days. These also freeze nicely.