Now I don’t know about y’all, but I could eat banana bread for every meal of the day. Fresh out of the oven, toasted, topped with peanut butter, with an assortment of different add ins…the options are endless! It is truly such a versatile and delicious comfort food.
These lil babies combine all the best of banana bread in a handy cookie form – crispy on the outside, soft and cakey on the inside, and studded with lots of goodies.
I chose to add sultanas and a mix of mylk and dark loving earth chocolate, and gosh was it good! But like the beauty of banana bread, what you add in is completely up to you!
Made with spelt flour, mashed banana, oats, and sweetened with pure maple syrup and rice malt syrup ,these are also acceptable breakfast fare! I love them warmed up a tad with some crunchy peanut butter smeared on top, or sandwich some between two for on-the-go.
Play around with your add ins and how you eat them, find your favourite combination and enjoy!
Banana-Bread Breakfast Cookies
Prep Time: 15 Minutes
Cooking Time: 12 Minutes
Makes 18 Regular cookies or 12 Large
– 3/4 Cup Wholemeal Spelt Flour
– 1/2 Cup Plain Spelt Flour
– 3/4 Cup Oats
– 1/2 Cup Pepitas
– 2 Teaspoons Cinnamon
– 1/2 Teaspoon Vanilla Powder*
– 1/2 Teaspoon Sea Salt
– 1 Large Overripe Banana, Mashed until smooth
– 1/3 Cup Coconut Oil
– 1/3 Cup Rice Malt Syrup
– 1/3 Cup Pure Maple Syrup
– Dash Almond Milk
– 1/2 Cup Sultanas
– 1/2 Cup Chocolate, Roughly Chopped*
- Pre-heat your oven to 175°C, and prepare two cookie sheets either with grease-proof paper, or by lightly greasing with coconut oil.
- Combine the oats and pepitas in either a food processor or blender, or as I did in a jug using my stick blender. Process until fine, but with a few good chunks still in there! Transfer to a large mixing bowl.
- Add the rest of your dry ingredients to the oats and pepita mix, and mix to combine.
- In a small bowl, combine banana, coconut oil, rice malt syrup, and maple syrup, and mix very well to combine. If you like you can chuck this in your blender/food processor/use your stick blender to wizz it up to smooth perfection as I did!
- Add the wet mix into the dry, and mix well. If it’s a tad stiff, add a dash of milk to help pull it all together nicely. It should be closer to a cake batter in consistency rather than a cookie dough. Throw in all your add-ins and fold in to combine. Remember not to over mix!
- Drop spoonfuls onto your cookie sheets – 1 heaped tablespoon makes a regular-sized cookie, use more if you want them bigger! Flatten them out a tad with your finger and lightly shape them so they’re lovely and round. Pop them in the oven, and bake for 12 minutes or until they are a lovely golden brown!
- When they’re ready to come out, leave them to cool on the tray for a few minutes before transferring to wire cooling rack. Then they’re ready to eat!
Enjoy with a cup of tea or a glass of cold milk, or simply munch when you feel a bit peckish! However you like, I hope you enjoy!
*I use vanilla powder which I purchase from Naked Foods, but you can substitute this for 1 Teaspoon of Vanilla Extract.
*I used a combination of Mylk and Dark Loving Earth Chocolate, but you may use whatever chocolate you like!