let’s hear it for hearty breakfast cookies!
these are like a loaded & condensed version of banana bread in cookie form…with a dollop of creamy nut butter on top. i prefer the nutella’d ones, obviously. what a dang delight that stuff is.
i used peanut butter on the other cookies, but i wish i’d had almond butter for these! as long as your topping of choice goes alright with banana, go for it. i suppose they’d be good with jam, too!
i always love those thumbprint cookies at christmas time with the frosting. such a classic. how bout a year-round version of those that you can eat for breakfast or snack?! and they’re surprisingly filling.
i was happy to see that these cookies stayed moist up to a week. they taste good cold right out of the fridge, too.
the only reason there’s a little bit of wheat germ in the recipe is because some lady my dad used to work with put wheat germ in her “healthy” chocolate chip cookie recipe and those were really filling, so that’s always a thing in the back of my head. but the wheat germ is totally optional.
i prefer to eat cookies warm and fresh out of the oven, of course. i was just surprised at how well these kept at room temperature or refrigerated and were still chewy. great successsss.
but i was mostly so glad to have these around for breakfast and a quick snack for a whole week!
there’s really only 1 teaspoon of each nut butter on top…it looks like a lot more in the photos. the cookies are somewhat of a treat or dessert if you’re an ultra healthy harriet, but i’ll take a homemade breakfast bar thingy over packaged ones any day.
cookies…they’re what’s for breakfast.
Thumbprint Banana Breakfast Cookies
Makes 18 Cookies
Total Time: 40 minutes
2 cups old fashioned oats
3/4 cup almond flour
1/4 cup wheat germ (optional)
1/4 cup coconut sugar or brown sugar
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. cardamom (optional)
1/4 tsp. cinnamon
1/2 tsp. kosher salt
3-4 ripe bananas, mashed
1/4 cup coconut oil, melted
1/2 cup walnuts, chopped
2 tsp. vanilla extract
1/4 cup pepitas
1/2 TB maple syrup
1/3 cup chocolate chips
peanut butter, almond butter, nutella or any nut butter, for filling
Preheat oven to 350 degrees F and prepare a baking sheet with parchment or cooking spray. In a small bowl, mash the bananas well and set aside. Melt the coconut and let cool.
In a large bowl, combine all the dry ingredients. Add coconut oil, vanilla extract and maple syrup and toss to incorporate. Add the mashed bananas and mix. Gently stir in the walnuts, pepitas, and chocolate chips.
Roll the dough into golf ball sized balls and place on the baking sheet about 2 inches apart. Press down in the center of the ball with your thumb to create a divot.
Bake for 13 minutes and check for doneness. Bake 2 more minutes if the banana still seems soft.
Remove from the oven and press the indents in the cookies down again with the back of a spoon. Let the cookies cool 10 minutes.
Drop a teaspoon of peanut butter, almond butter, or Nutella in the thumbprint of each cookie. Sprinkle with extra cinnamon if desired.
Store in an airtight container at room temperature or in the fridge up to 1 week.