Banana Almond Butter Cookies

Wholesome and chewy Banana Almond Butter Cookies are drizzled with dark chocolate and topped with toasted pecans. Plus, these breakfast cookies are vegan, eggless and a delicious way to start your day.

America is particularly hypocritical about things and for me breakfast tops the list. Seriously, the socially acceptable breakfast foods in this country are a farce. Pancakes and waffles are basically cooked cake batter coated with powdered sugar and maple syrup. Biscuits and jam are just carbs slathered with fruit-flavored high fructose corn syrup. Nutella French toast is literally frosting on butter-fried bread and don’t even get me started on Pop Tarts.

My sugary point is that no one bats an eye when you start your day with any of those sweets on your plate, but if I have a cookie for breakfast suddenly everyone’s giving me funny looks. Basically it’s a textbook double standard. If your morning pick-me-up is a mocha Frappuccino with 80 grams of sugar people think nothing of it, but crawl out of bed to eat a banana cookie and they lose their freaking minds.

I take exception to this.

Breakfast and cookie are two words that society wants to consciously uncouple but it’s not going to happen on my watch. I say banana almond butter cookies are the breakfast of champions. Besides being delicious and filling, they’re also portable. I’ve been known to put them in my purse and my pockets. Once I stuffed them in my cheeks like a squirrel.

Pretend I never said that squirrel part. Instead focus on the fact that banana almond butter cookies can go anywhere and be eaten any hour of the day. Breakfast time is not taboo because these cookies are kinda sorta healthy. And they’re vegan to boot. There’s no oil, no butter and no egg. Just banana, nut butter and a few simple pantry staples.

These soft, sink-your-teeth-in-them cookies are sugar and spice and everything nice. You can’t say that about cold cereal. In fact, forget cereal. Banana almond butter cookies put breakfast in a whole new league. Now go hit a home run and try this recipe.

Before sharing the Banana Almond Butter Cookies recipe, here are a few tips to help you out:

Ingredient Tips

You can skip the chocolate/almond butter drizzle if you so desire and eat the cookies plain. They’re also great topped with chopped pecans.

For the upmost banana flavor, be sure to use an overripe banana so brown and covered with bruises that it looks like Mike Tyson punched it.

Be sure to give almond butter a good stir before using to evenly distribute the oils.

Process Tips

Toasting pecans will amplify their nutty flavor and make your house smell like an old-world Christmas market. To toast, simply preheat oven to 325 then place pecans on a parchment-lined baking sheet. Bake for 4 minutes, stir and bake 4 more minutes or until golden brown.

How to Store Banana Almond Butter Cookies

Place cookies in an airtight container then store at room temperature for 3 days or in the refrigerator up to a week.

Can you freeze eggless cookies? Yes! Simply place cookies in an airtight container then freeze up to 3 months.

I hope you enjoy these Chewy Banana Almond Butter Cookies. Please leave a comment and a rating at the bottom of this blog post when you try these for yourself. And while you’re at it, sign up for my Recipe Newsletter so you never miss a recipe.

Finally, if you love banana baked goods then say goodbye to boring banana bread and hello to this recipe for Brown Butter Rum Banana Bread. It’s a moist and flavorful breakfast treat so simple to make you don’t even need a mixer!

Banana Almond Butter Cookies

Heather Wolf

Wholesome and chewy Banana Almond Butter Cookies are drizzled with dark chocolate and topped with toasted pecans. Plus, these breakfast cookies are vegan, eggless and a delicious way to start your day.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Freeze 20 minutes mins

Total Time 40 minutes mins

Course Cookies and Bars

Cuisine American

Servings 12 cookies

Ingredients

  

Banana Almond Butter Cookies

• 1 large banana overripe
• 1 tsp vanilla pure
• 3/4 cup almond butter
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/2 cup dark brown sugar packed
• 1/2 cup all-purpose flour unbleached
• 1/4 tsp sea salt fine
• 1 tsp baking powder
• 1/2 cup toasted pecan halves chopped and divided

Topping

• 1/2 cup vegan dark chocolate chips
• 1/4 cup almond butter

Instructions

 

Banana Almond Butter Cookies

• In a large mixing bowl, mash banana with a fork until lump free and smooth.
• Using a spoon, stir in vanilla and almond butter.
• Add dry ingredients (nutmeg, cinnamon, brown sugar, flour, salt and baking powder) to wet ingredients then stir until just combined.
• Stir in 1/4 cup of chopped pecans.
• Cover the bowl of batter with plastic wrap and place in the freezer for 20 minutes.
• Preheat oven to 350 degrees.
• Line a large cookie sheet with parchment paper.
• Remove cookie dough from the freezer. Using a 2 tablespoon-sized cookie scoop, scoop cold dough into cookie balls then place them on the baking sheet spaced 2 inches apart.
• Bake for 9-11 minutes or until cookies turn golden brown and set around the edges.
• Cool cookies on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

  Note: Reuse the parchment-lined cookie sheet in the next step if dipping cookies in melted chocolate.

Topping

• Place chocolate chips in a microwave-safe bowl and heat in 30 second intervals, stirring after each burst, until chocolate is melted and smooth.
• Dip half of each cookie into the melted chocolate, shake off excess and place on a parchment-lined cookie sheet.
• Place cookie sheet in refrigerator for a few minutes until chocolate sets.
• Using a small spoon, drizzle cookies with almond butter then top with remaining 1/4 cup of chopped pecans.

Storing

• Store cookies in an airtight container at room temperature for up to 3 days

Keyword almond butter, banana, cookies, vegan