Breakfast is pretty exciting around here these days.
First Froot Loops. Now…breakfast cookies. And not just any breakfast cookies. Whole grain banana pecan breakfast cookies. Naturally sweet, high in protein and with lots of bite.
Wanna know why? ‘Cause you asked for them. Make these ahead of time, and you’ve got breakfast to go.
Here’s how…
Toss the diced banana and pecans in some dry ingredients. Set them aside.
Mix up all the rest of the ingredients, and then fold in the nuts and diced bananas. There’s another banana in there, plenty of oats, plus just the right amount of Gluten Free Whole Grain Teff
Divide the dough into 24 balls, then press them into disks.
Et voilà. Protein-packed, nutrient-dense, super tasty breakfast to go.
| Whole Grain Banana Pecan Breakfast Cookies |
- 1 3/4 cups (245g) all-purpose gluten-free flour (I use Better Batter)
- 1 teaspoon xanthan gum (omit if using Better Batter)
- 2 tablespoons (25g) whole grain teff
- 5 tablespoons (45g) sweet white sorghum flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1/4 cup (50g) granulated sugar
- 1/2 cup (109g) packed light brown sugar
- 8 ounces ripe bananas (about 2 medium-sized bananas), half mashed and half diced
- 1/2 cup (60g) chopped pecans
- 1 1/2 (150g) cups old-fashioned rolled oats
- 1 tablespoon (14g) neutral oil, like canola
- 4 tablespoons (56g) unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- 2 extra-large eggs, beaten
- Preheat your oven to 350 degrees F. Line a rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, place the flour, xanthan gum, teff, sorghum flour, baking soda, baking powder, salt, cinnamon, granulated sugar and brown sugar, and whisk to combine well.
- In a separate small bowl, combine the diced banana and the chopped pecans. Add about 1 tablespoon of the dry ingredients to the small bowl, and toss to coat the banana and pecans in the dry ingredients. Set the small bowl aside.
- To the large bowl of dry ingredients, add the oats, and whisk to combine. Add the mashed banana, oil, butter, vanilla and eggs, mixing to combine after each addition. Carefully mix the bananas and pecans into the cookie dough.
- Divide the dough into 24 pieces, and, with wet hands, roll each into a ball. Place the balls of dough about 1 inch apart on the prepared baking sheet(s), and press each down into a flat disk, again with went hands. Place the baking sheet with the cookie dough in the freezer for about 10 minutes, or until firm.
- Place the chilled dough in the center of the preheated oven and bake, rotating once during baking, until the edges of the cookies have begun to brown and cookies are mostly set, about 12 minutes.
- Remove from the oven and allow the cookies to cool until firm on the baking sheet. Transfer to a wire rack to cool completely.
Store leftover cookies in an airtight container on the counter for a day or so, and then in the freezer. Defrost as needed.
Love,
Me
P.S. Looking for more inexpensive gluten-free breakfast ideas? Try Pumpkin Granola Breakfast Cookies. Or how about homemade Maple Almond Granola? Pumpkin Carrot Cupcakes are totally breakfast, too, if you call them muffins.
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There is something very delicious about the phrase, “Breakfast Cookies!”
can’t wait to try these. The banana muffins were so great.
Oh Nicole! You heard my humble plea and gave not only a breakfast on the go recipe, but a BREAKFAST COOKIE!!!! What more could a girl ask for:) Thank you, Thank you, Thank you! I will be making these ASAP! BTW, the granola muffins are FAB U LOSO (I don’t think that is even a word! LOL!), but they are so delicious mine are almost gone.
I did, Tara! Fabuloso is “fabulous” in Spanish. Perfecto! ;) So glad you enjoyed the granola muffins, too. I just made more granola yesterday. :)
xoxo Nicole
Do you have a substitute for sorghum flour? Sorghum and I don’t get along. [I can't do bean flours or corn starch either. :/ ]
Hi, Gail,
I’m not well-versed enough in component flours to make a suggestion, except to tell you to ask Lisa of Gluten Free Canteen, maybe on her Facebook page. She knows all about component flours.
xoxo Nicole
Where are you with oats? Do you spend the extra (3x) to get certified GF oats, or do you just roll the bones and go for the regular ones?
I’m solidly in the only-buy-certified-GF-oats camp, Dentonista. I would never ever buy the regular ones. I consider them toxic. But the price of the certified ones have come down in recent years as they have become more popular. My Trader Joe’s even carries certified GF rolled oats.
xoxo Nicole
I’m with Nicole on this! The ones at Trader Joe’s are soo affordable too. Much larger bag than the Bob’s, for about half the price.
What can I substitute for oats? All oats make me break out in an itchy rash, even GF certified ones. It’s awful! I still want to make these though…. Maybe quinoa flakes??
Hi, Colleen,
If you can’t do oats, I don’t think this recipe is for you, unfortunately. It’s such an integral part of the cookie, and quinoa flakes are not nearly substantial enough to hold up at all the way oats do. Wish I had a better answer for you!
xoxo Nicole
In some cookie recipes, I have found that I have been able to substitute corn flake cereal for oats. It might not be the exact same texture, but it does work. :)
I was able to find gluten-free Old Fashioned Rolled Oats. The company is Bob’s Red Mill.
There are actually a few companies that make certified gluten-free oats, Hope. Cream Hill Estates, Bob’s Red Mill, and even Trader Joe’s sells certified gluten-free oats (although they’re most likely a private label of another company’s certified gluten-free oats).
xoxo Nicole
I’ve got to stop checking your site (and my email) before my morning cup of coffee has settled into my tummy and my brain is fully on.
Thank you, though. I’ve been trying the Once a Month Mom thing these past few months, and by trying I mean tweaking. This month disappointing for breakfast, so I went back a few and found one for quinoa blueberry breakfast cookies. I am not a fan of quinoa, but I shelled out for the flakes and I tried them.
(Speaking of which, someone should tell those nice ladies about the wonder of Better Batter)
I was, unfortunately, not thrilled, but I’ve been dutifully chewing my way through them because breakfast is super important. If you’re a fan of quinoa, I’d suggest them though – they have a few of the things I want – they’re chewy, and hearty enough to get me through to lunch (and if I have one for lunch too, through to dinner), they’re just not for me. (They’re here: http://onceamonthmom.com/gluten-free-dairy-free-blueberry-breakfast-cookies/)
If posting links is a no-no, I’m super sorry.
Anyway, on to my actual, honest question:
Can I add things to these? Maybe, say, some of the blueberries I didn’t use up? or unsweetened coconut to give it that island feel?
What do you think Nicole? Can I make pineapple pecan coconut breakfast cookies? or Blueberry banana walnut?
Or should I just experiment to my hearts content and come back with reports?
Hey, Jenny,
Once a Month Mom is no longer a sponsor of mine, but I’m glad you’re finding her service useful (sort of). :) The link is no problem. It was contextual, so it’s not spam.
If you want to start varying these, I would only swap out dry for dry ingredients. So if you’d like to add coconut, I’d stick to the same total weight of dry mix-ins as there is currently for the pecans. Other things are harder to sub for, since they are part of the chemical reaction. Swapping one dry mix-in for another is usually perfectly fine. But you guessed it – feel free to experiment!
xoxo Nicole
Ah, I can already see how popular these will be chez nous. Tell me, is the “diced” banana thing just because of your little banana-mashing neurosis (I take liberties, forgive me, but I’ve been hanging around you now for so long, on and off); or is it important to the end-product’s consistency? Thanks in advance,
Catherine
Hi, Catherine,
You have been around for a long time, haven’t you Catherine? I’m grateful. :)
You can probably get away with mashing all of the banana, rather than dicing half and mashing half. But I haven’t tried that, and it will make the dough more moist so the end result might not hold together as well. I honestly don’t know. You’d have to experiment!
xoxo Nicole
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