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.
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