Baked Banana Date Breakfast Cookies
Discover the perfect blend of convenience and nutrition with our Banana Date Breakfast Cookies, designed for those on-the-go mornings or a healthy snack option. Packed with the wholesome goodness of oats, whole wheat, and natural sweeteners, these cookies are a delightful way to start your day right.
- Suitable for diets:
- High-Fiber
- Vegetarian
Why Diabetes Friendly?
- Low Glycemic Ingredients: Uses whole wheat flour and oats which have a lower glycemic index compared to refined flours, helping in blood sugar management.
- Natural Sweeteners: The use of dates and a small amount of maple syrup or honey provides natural sweetness without causing a rapid spike in blood sugar levels.
- High Fiber: Both dates and oats are high in fiber, which can help slow the absorption of sugar into the bloodstream, preventing sudden spikes in blood glucose.
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Ingredients
- oats (old fashioned rolled ) 1½ cups
- whole wheat flour ½ cup
- flaxseed (ground ) ¼ cup
- cinnamon 1 tsp
- baking powder ½ tsp
- baking soda ½ tsp
- salt ¼ tsp
- banana (ripe, mashed) 2
- apple sauce (unsweetened) ⅓ cup
- egg (beaten) 1
- canola oil 2 tbsp
- peanut butter (melted or any nut butter) 2 tbsp
- maple syrup (or honey) 2 tbsp
- vanilla extract 2 tsp
- dates (chopped, pitted, about 12 dates) 1 cup
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Cooking Tips
- Sticky Dates: To easily chop and separate sticky medjool dates, lightly oil your knife and fingers. The oil acts as a barrier and prevents sticking.
- Ripe Bananas: The riper the banana, the sweeter it is. Overripe bananas are perfect for this recipe as they add natural sweetness and moisture.
- Nut Butter Options: Feel free to experiment with different types of nut butters or even seed butters if allergies are a concern. Almond butter, cashew butter, or sunflower seed butter can offer unique flavors.
- Storage: These cookies can be frozen. Wrap them individually for a quick and easy grab-and-go breakfast or snack.
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Instructions
- Preheat the oven to 350˚F, line a cookie sheet with parchment.
- Mix together the oats, flour, flax, cinnamon, baking powder, baking soda and salt in a large bowl.1½ cups oats, ½ cup whole wheat flour, ¼ cup flaxseed, 1 tsp cinnamon, ½ tsp baking powder, ½ tsp baking soda, ¼ tsp salt
- In a separate bowl mix together the mashed banana, apple sauce, egg, oil, peanut butter, maple syrup or honey, vanilla. Add the date pieces, using the mixture to separate the sticky dates. Mix the banana mixture into the oat mixture (it will be thick).2 banana, ⅓ cup apple sauce, 1 egg, 2 tbsp canola oil, 2 tbsp peanut butter, 2 tbsp maple syrup, 2 tsp vanilla extract, 1 cup dates
- Scoop about ¼ cup lumps onto a parchment lined cookie sheet. Flatten them a little on the top. Bake for 15 minutes.
- Cool on a baking rack.
- Store in a sealed container for 4 days or freeze.
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FAQ
- Can I use quick oats instead of old-fashioned rolled oats?
Yes, you can use quick oats, but the texture of the cookies may be slightly different. Old-fashioned oats provide a chewier texture, while quick oats will make the cookies softer. - Is it necessary to use whole wheat flour?
Whole wheat flour adds to the nutritional profile of the cookies by providing additional fiber and nutrients. However, if you're gluten intolerant, you can substitute with a gluten-free flour blend. - Can I make these vegan?
Yes, to make these cookies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 15 minutes) and ensure the maple syrup is used instead of honey. - How can I make these cookies gluten-free?
Substitute the whole wheat flour with your preferred gluten-free flour blend and ensure that the oats are certified gluten-free.
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Nutrition
Per serving
Calories: 135.5kcal
Carbohydrates: 21.7g
Fiber: 3.1g
Sugar: 10.3g
Fat: 4.7g
Saturated Fat: 0.6g
Trans Fat: 0.01g
Protein: 3.1g
Nutrition Facts
Baked Banana Date Breakfast Cookies
Amount per Serving
Calories
135.5
% Daily Value*
Fat
4.7
g
7
%
Saturated Fat
0.6
g
4
%
Trans Fat
0.01
g
Cholesterol
10.2
mg
3
%
Sodium
98.2
mg
4
%
Potassium
204
mg
6
%
Carbohydrates
21.7
g
7
%
Fiber
3.1
g
13
%
Sugar
10.3
g
11
%
Protein
3.1
g
6
%
Vitamin C
1.4
mg
2
%
Vitamin D
0.1
µg
1
%
Calcium
32.3
mg
3
%
Iron
0.8
mg
4
%
Magnesium
38.9
mg
10
%
Zinc
0.7
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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