Banana and Nut Breakfast Cookies
There's probably not a single Serious Eats reader who hasn't woken up to a ripe banana and thought, "What am I going to do with this?" The answer, of course, depends on the banana's ultimate ripeness. If it's on the verge of being overripe, we'd suggest our banana bread recipe. But if it's a bit firmer and still has a hint of green on its peel, then these banana and nut breakfast cookies are the way to go. They're soft, chewy, and studded with chopped walnuts and raisins, and they come together in just twenty minutes. Plus, they're a great way to use up any leftover almond butter. We like to make a double batch on the weekends and keep them in the freezer for quick and easy breakfasts or snacks throughout the week.
The story of these banana and nut breakfast cookies begins in the kitchens of our test kitchen, where we were working on a recipe for banana bread. We had a lot of leftover bananas, and we didn't want to waste them. So we decided to try making cookies with them. We started with a basic cookie dough recipe, and then we added mashed banana, almond butter, honey, and eggs. We also added chopped walnuts and raisins for some extra flavor and texture. The cookies turned out great! They were soft, chewy, and full of flavor. We knew we had a winner on our hands.
Banana and Nut Breakfast Cookies Banana and Nut Breakfast Cookies Banana and Nut Breakfast Cookies Banana and Nut Breakfast Cookies
Prep time: 15 | Cook time: 12 | Serves: 12
Ingredients
  • 1 ripe banana, mashed
  • 1/2 cup almond butter
  • 1/4 cup honey
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup almond flour
  • 1/2 cup chopped walnuts
  • 1/4 cup raisins
Instructions
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Line a baking sheet with parchment paper.
  3. In a large bowl, combine the banana, almond butter, honey, egg, and vanilla extract.
  4. Stir in the almond flour, walnuts, and raisins.
  5. Drop the dough by rounded tablespoons onto the prepared baking sheet.
  6. Bake for 10-12 minutes, or until the cookies are golden brown.
  7. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Why It Works
  • The mashed banana adds moisture and sweetness to the cookies.
  • The almond butter adds richness and creaminess.
  • The honey adds a touch of sweetness and helps to bind the ingredients together.
  • The eggs help to hold the cookies together.
  • The chopped walnuts and raisins add flavor and texture.