thumbprint banana breakfast cookies.

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let’s hear it for hearty breakfast cookies!

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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!

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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.

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i was happy to see that these cookies stayed moist up to a week. they taste good cold right out of the fridge, too.

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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!

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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.

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cookies…they’re what’s for breakfast.

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Thumbprint Banana Breakfast Cookies

Makes 18 Cookies

Total Time: 40 minutes

Ingredients:

  • 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

Instructions-

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.

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classic tea cakes, two ways.

christmas time is just not complete without these cookies.  if you feel you don't have time to bake cookies, these are super easy, simple & delicious, and feel just like christmas to me.

i made this batch two ways. half are plain tea cakes and the other half have mini chocolate chips added.

i grew up on the plain tea cakes during the holidays, so as much as i do love me some chocolate chips, i'm a bit of a purist with these little cakes. 

the plain & simple cakes are such a nostalgic treat for me that i always only have around christmas time. the chocolate chippers are like a completely different cookie in my mind. somehow that makes sense to me. maybe i'm just a kooky cookie lady.

my family always called these cookies "butter balls," which does not sound very glamorous or sophisticated, but is exactly what they are...balls of butter.  i think they have a zillion names like russian tea cakes or mexican wedding cakes. i guess calling it a "tea cake" makes you feel like a little less of a santyclaus glutton than calling it a "butter ball."

make sure to cool the cookies all the way through after baking or the powdered sugar gets all sticky. i set mine outside for a little bit so they'd cool faster...but was eXtReMeLy paranoid that a squirrel or crow were going to divebomb down and gobble em up. 

that was a very stressful 5 minutes. but quite the timesaver!

oh yummmmmm. 

buttery soft melty pillows of crisp & fresh simple coooookie gooodnessssssss. also, i am a walnut lover. i know lots of people are haters, so leave em out if you dislike. i just think they make these cookies worth whiiiiile. and add chocolate chips to half of the dough, if you like. 

because variety packs make life worth livin'.

Classic Tea Cakes, Two Ways

Makes 24 cookies

Time: 30-45 minutes

Ingredients:

  • 1 cup unsalted butter (2 sticks), softened
  • 2 cups all-purpose flour
  • 1 tsp. vanilla extract
  • 1/4 tsp. almond extract
  • 3 TB. powdered sugar
  • 2 TB. milk
  • 1/4 tsp. salt
  • 3/4 cup chopped walnuts
  • 1/4 cup mini chocolate chips, optional
  • for coating: 1 cup powdered sugar

Instructions-

Preheat oven to 350 degrees F. In a stand mixer or large mixing bowl, cream the butter well. Slowly add flour and mix on medium high between additions until a dough forms. Add the extracts, salt, 3 TB. powdered sugar, and milk. Mix until ingredients are just combined. Add the chopped walnuts and mix again.

If desired, scoop half of the dough into a separate bowl. Add chocolate chips to the dough in the original mixing bowl and stir just until combined. The second bowl will be for plain tea cakes.

Roll the dough into small balls (smaller than a golf ball). You want to roll them tightly so they do not crumble after baking. Place cookie dough balls on a baking sheet.

Bake for 13 minutes at 350 degrees F. Remove from oven and let the cookies cool completely (I set mine outside for about 5 minutes to speed up the cooling process). You want them to be all the way cool before rolling them in powdered sugar or it will melt and be sticky.

After the cookies are cool, roll each cookie in powdered sugar until it is coated. You can also add the powdered sugar to a small paper lunch bag and shake the cookies individually in the bag until coated.

Store in airtight containers lined with parchment. Share with friends & fam! These make excellent gifts in a cute holiday cookie tin! 😊

ho ho ho eat that butter ball, yo.

 

 

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