Cookies for breakfast might seem overly indulgent, but these nutritionally charged treats are packed with plant power. A hearty base of bananas, almond butter, oats, and ground flax blend seamlessly to feature dates, raisins, and toasted pecans. Spicy undertones of rich vanilla and potent cinnamon form a delightful choreography to make your taste buds dance. Creating pleasurable routines in the morning can help transform your kitchen practices all day, so why not celebrate your journey to optimal wellness through your favorite faux-sweet?
- 1/4 cup raw pecans, coarsely chopped (if desired, prepare an additional 1/8 cup for cookie topping)
- 1 tablespoon ground flaxseed
- 2 1/2 tablespoons filtered water
- 1 ripe banana
- 1/4 cup raw almond butter
- 1 tablespoon unrefined coconut oil, melted
- 1 1/2 teaspoons pure, vanilla extract
- 1 tablespoon Manuka honey (New Zealand honey with healing properties; can be substituted for raw honey)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 cup almond flour
- 1 cup gluten-free rolled oats
- 1/2 teaspoon pink Himalayan or Celtic sea salt
- 5 medjool dates, finely chopped
- 1/4 cup black raisins
Preheat the oven to 350 degrees.
Coarsely chop the pecans (big pieces are better for crunch) and spread them across a baking sheet lined with parchment paper. Toast for 8-10 minutes, then remove from the heat and set aside to cool.
Meanwhile, combine the ground flax and filtered water in a small bowl. Let the mixture rest in the refrigerator for 10 minutes to thicken.
Using a food processor, mix together the banana, almond butter, coconut oil, vanilla extract and honey until smooth. Incorporate the flax egg once it has set by pulsing the processor.
In a separate bowl, combine the dry ingredients: cinnamon and nutmeg, baking powder and soda, almond flour and salt. Add the dry ingredients to the processor and mix thoroughly.
Pour the cookie batter into a clean bowl and fold in the whole oats, dates, raisins, and 1/4 cup chopped, toasted pecans.
Refrigerate the batter for 10 minutes to harden.
Line a baking sheet with parchment paper and divide the mixture into 9 uniform balls, pressing them down to flatten the cookie. Make sure the dried fruit and nuts are as evenly distributed as possible, as the dates in particular tend to clump. Finish each cookie with a sprinkle of additional chopped, toasted pecans (1/8 cup), if desired.
Bake for 15-17 minutes, or until golden brown on the bottom. Let the cookies sit for several minutes before transferring them to a cooling rack. Store in an airtight container at room temperature or refrigerate for longer storage time (remember to bring the cookies to room temperature if serving).