Banana Bread Breakfast Cookies By Dapur Sinolin

  • 3 ripe bananas
  • 2 medium eggs
  • 1 tsp vanilla extract
  • 1/3 cup melted coconut oil
  • 1 tsp cinnamon
  • 1/2 tsp baking soda
  • 2 cups almond flour
  • 2 tbsp coconut flour
  • 1/2 cup chopped pecans or walnuts
  • 1/3 cup chocolate chips (omit for SCD)
  1. Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a baking tray with parchment paper. Cut one of the bananas in half and cut one of the halves into thin slices.
  2. In the bowl of an electric mixer combine 2 1/2 of the bananas, eggs, vanilla extract and the melted coconut oil and blend until the bananas are completely mashed and everything is combined.
  3. Stir in the cinnamon, baking soda, almond flour, coconut flour and once well mixed add in the chopped nuts and optional chocolate chips and give the batter a final stir.
  4. Place large spoonfuls of the batter on the baking tray and top each cookie with a banana slice. Press down gently on each cookie to slightly flatten them. The batter should make 18-20 cookies.
  5. Bake the cookies for approximately 15 minutes until golden in colour. Let them cool on the baking sheet for 5 minutes before transferring them to a cooling rack.
  6. Store the cookies in an air tight container in the fridge for up to 4 days or in the freezer for 3+ months.

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