Banana Nut Bread Cookies


For the Dry Ingredients

½ cup rolled oats, processed

1 cup almond flour

¼ cup brown rice flour

2 Tablespoons flax meal

1 teaspoon cinnamon

½ teaspoon baking soda

1 teaspoon baking powder

2 Tablespoons coconut sugar

¼ teaspoon sea salt

For the Wet Ingredients

1 cup mashed ripe bananas

2 Tablespoons cashew butter

1 teaspoon vanilla

1 Tablespoon pure maple syrup

Other Ingredients

1 ¼ cups chopped pecans, divided

Preheat your oven to 350, then put the oven rack in the upper-center

For the Dry Ingredients

Line a baking pan with parchment paper, then set aside.

Put oats into a processor and pulse 15 seconds to finely chop, then into a large bowl.

Add remaining dry ingredients into the bowl with oats, whisk to combine.

For the Wet Ingredients

In another bowl combine all of the wet ingredients by blending them with a mixer.

Add wet ingredients to the dry ingredients, then stir until everything is mixed well.

Then stir in the one cup chopped walnuts; mix well to evenly distribute.

Scoop a 1 1/2" size amount of dough, then gently roll into a ball and set onto the cookie sheet.

Continue until all the dough has been scooped and placed on the cookie sheet.

You may need to wash your hands in between 5 to 6 cookies.

The cookie dough is somewhat loose but manageable.

Then gently flatten each cookie to about 2 ½ inches in diameter and sprinkle tops with nuts.

Gently press the nuts to the cookie dough.

Place in a preheated oven and bake at 350 for 16 minutes.

Remove from oven, allow to cool for 5 minutes on the pan, then put onto a wire rack. Enjoy!
Thanks for Shopping at Glen Ellen Village Market!

Return to Recipes