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


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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