Chewy Banana Almond Butter Cookies
Chewy banana almond butter cookies drizzled with chocolate then topped with crunchy toasted pecans pull double duty as a grab-and-go breakfast and an afternoon snack.
America is hypocritical about a lot of things. For me, breakfast tops the list. I’m not joking. 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. 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. They are delicious and filling and, let us not forget, 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.
Chewy Banana Almond Butter Cookies
- 1 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
- 1/2 cup all-purpose flour unbleached
- 1/4 tsp sea salt fine
- 1 tsp baking powder
- 1/2 cup toasted pecans divided
- 1/2 cup dark chocolate chips for melting and drizzling
- 1/4 cup almond butter for melting and drizzling
- Heat oven to 350 degrees. Line baking sheet with parchment paper.
- Mash banana with a fork until lump free and smooth.
- Mix in vanilla and almond butter with a spoon.
- Add dry ingredients: nutmeg, cinnamon, dark brown sugar, flour, salt and baking powder. Mix until just combined.
- Add in 1/4 cup of toasted pecans
- Freeze the batter for 20 minutes
- Scoop cold, hardened dough onto a parchment lined baking sheet. Spacing cookies 2 inches apart (they will puff up and spread out as they bake)
- Bake 9-11 minutes or until golden brown
- Cool 10 minutes on baking sheet before transferring to a wire rack to cool completely
- Place chocolate chips in a microwave-safe bowl and heat in 30 second intervals until melted
- Dip cooled cookies into the melted dark chocolate and/or drizzle melted chocolate on top
- Place cookies in refrigerator until the coating hardens
- If desired, repeat the drizzling process with melted almond butter
- Top with remaining 1/4 cup of toasted, chopped pecans
- Store in an airtight container at room temperature for up to 3 days
- Preferred storage: Place in airtight container in the refrigerator for up to a week
- Freeze in an airtight container for up to 3 months
- You can skip the chocolate/almond butter drizzle if you so desire and eat the cookies plain. They're also great topped with pecans.
- Choose an extra overripe banana, the blacker the better.
- Natural almond butter was meant to be mixed with bananas so don't be putting any of the processed crap in your grocery cart.
- 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 and place pecans on a parchment lined baking sheet. Bake for 4 minutes, stir and bake 4 more minutes or until golden brown. Be watchful so they do not burn.