These cookies are nutritious and so delicious. They are full of whole grain oats, nuts, seeds and super foods. Remember when the banana oat cookie recipes became viral? So many recipes to choose from. I made my share for sure. Some where cakey, some too sweet, some too bananish. These fulfilled my dream to make a wholesome breakfast treat I could enjoy and take on my travels, plus we seem to have ripened bananas every week!
Every time I share a recipe, I test it out and lately I have become such a picky pastry Chef, that I only want to share my top recipes that really have high standards which I call master recipes that you can adapt to your own needs and taste.
- ¾ cup almond butter or peanut butter
- ¼ cup organic coconut oil, melted
- ¼ cup honey, warmed (I used Manuka Honey which you can buy at Trader Joe’s for a better price
- 1 cup rolled oats must be GF such as Bobs Red Mill
- 1 cup quick oats must be GF such as Bobs Red Mill
- 1 ripe banana, mashed
- 1 teaspoon vanilla extract
- ¾ cup golden berries/ make sure they have no added sugar
- ¼ cup sunflower seeds
- ¼ cup pepitas
- ½ cup walnuts or pecans chopped
- ¼ cup freshly ground flax seeds
- 1 teaspoon ground Ceylon cinnamon
- ½ teaspoon salt
- Preheat oven to 325 degrees F. Combine almond butter, coconut oil, vanilla and honey until smooth.
- Place all other ingredients into a large bowl. Mix with the almond butter mixture until evenly distributed.
- Shape cookies with a ¼ cup sized scoop onto a cookie sheet lined with a silpat and flatten lightly (cookies won't spread while baking).
- Bake for about 12- 15 minutes until edges are lightly browned. Let cool 10 mins, then cool on a perforated tray or cooling rack before storing in an air-tight storage container such as a recycled salad container.