Description
Almond butter, bananas, eggs, and chocolate make a healthy breakfast cookie made with simple wholesome ingredients and unrefined natural sugars. Portable, easy, delicious!
Ingredients
Units
Scale
- 1 cup drippy almond butter
- 1 egg
- 1 ripe banana
- 1/3 cup tapioca flour or oat flour
- 1/3 – 1/2 cup raw sugar or coconut palm sugar (see notes for substitutes)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- dash cinnamon
- 1 Tablespoon maple syrup or molasses (optional but helps with keeping batter together and sweetness)
- Optional – 1/2 cup dark chocolate chips, 1 teaspoon coconut oil and sparkling sugar
Instructions
- In a large bowl or stand mixer, combine the almond butter, egg, and banana until incorporated.
- Mix in the flour, sugar, baking powder, vanilla, salt and cinnamon.
- Fold in the maple syrup, if needed.
- Chill the batter in the fridge for 1-2 hours or freeze for 15-20 minutes. (see notes)
- Preheat oven to 350 F.
- After the dough hardens, scoop onto a lined baking sheet at least 2 inches apart as they cookies will spread.
- Press each cookie flat with a fork.
- Bake for 9-11 minutes or longer for crispier edges.
- Remove from the oven and let the cookies cool completely before removing them from the baking sheet. The bottoms will harden as they cool.
- As the cookies cool, melt the chocolate. In a small deep bowl, place the dark chocolate chips in microwave safe bowl and add the coconut oil. Heat in 30 second intervals until melted.
- When cookies are cooled, dip half of each cookie into the chocolate or drizzle the chocolate on top of the cookies. Place on lined pan or plate. If desire, sprinkle cookies with cinnamon, sparkling sugar, melted almond butter, or sea salt.
- Place the cookies in the fridge to cool the chocolate coating. Store at room temperature for up to 5 days in an airtight container.
Notes
Substitutes – Monk fruit sweetener can be substituted for the raw cane sugar but the baking texture/times might vary.
Baking Tip – Depending on the nut butter used, if the batter is too loose even after chilling, mix in 1-2 tablespoons more flour.
Estimated Nutrition Per Cookie with Chocolate Coating
- Prep Time: 30
- Cook Time: 12
- Category: dessert, breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 7g
- Fat: 10g
- Saturated Fat: 1.5g
- Carbohydrates: 14g
- Fiber: 2.5g
- Protein: 4.5g
