Flourless Banana-Nut Breakfast Cookies Recipe

Revisit this Flourless Banana-Nut Breakfast Cookies recipe for a grab-and-go breakfast again and again.

| August 2012 Web

  • Caramel in color with a sweet, honey-like taste, Medjool dates are a delightful fruit to indulge in.
    Photo By Fotolia/Viktor Pravdica
  • “The Pure Kitchen” offers readers and food lovers a unique but easy approach to fortifying their diets with whole, natural and pure foods. From energizing breakfasts to mouthwatering desserts, this cookbook’s nutritious and satisfying recipes are sure to inspire.
    Cover Courtesy Pure Living Press

Break into this soft Flourless Banana-Nut Breakfast Cookie and relish the flavors of ripe bananas, ground cinnamon and melt-in-your-mouth Medjool dates. You’ll never go back to a processed counterpart. This recipe is excerpted from The Pure Kitchen (Pure Living Press, 2011), a unique and lovely cookbook filled with gluten-free and dairy-free recipes, tips and tricks for eating well, living pure and maximizing good health. 

Flourless Banana-Nut Breakfast Cookies Recipe

Makes about 20 cookies - Vegan 

Sweetened entirely with fruit, these flourless cookies make a delicious grab-and-go breakfast or satisfying afternoon snack. Soft and moist, they rely on quinoa flakes rather than flour for their structure. Quinoa flakes, essentially just steam-rolled quinoa, can be found in the bulk foods section of your natural foods store or in the hot cereal aisle.

1 cup (packed) pitted Medjool dates
2 cups quinoa flakes
2/3 cup (64 grams) blanched almond flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon sea salt
3 medium very ripe bananas, peeled and broken into chunks
2 tablespoons virgin coconut oil, room temperature
1 teaspoon vanilla extract
1/2 cup chopped pecans



Preheat the oven to 350°F. Line 2 baking sheets with parchment paper. Cover the dates with hot water in a small bowl and soak for 10 minutes.

While the dates soak, whisk together the quinoa flakes, almond flour, cinnamon, baking soda, and salt in a large mixing bowl.






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