Description
These Breakfast Cookies with Banana and Pomegranate are a wholesome and delicious way to start your day. Made with naturally sweet ingredients like banana, dates, and honey, combined with rolled oats and oat flour for fiber, and enhanced with warm spices like cinnamon and ginger. The addition of slivered almonds adds crunch while pomegranate seeds bring a burst of fresh tartness. Finished with a creamy blueberry yogurt and vanilla protein powder frosting, these cookies are perfect for a nutritious breakfast or a satisfying snack.
Ingredients
Scale
Wet Ingredients
- 1/2 cup blueberry yogurt
- 1/2 cup banana, mashed (about 1 large)
- 1/4 cup honey
- 1 cup dates, roughly chopped (140 grams)
- 1 large egg white
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 cup rolled old-fashioned oatmeal (gluten-free, if needed)
- 1 cup oat flour
- 1/2 teaspoon ginger powder
- 2 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup slivered almonds
Add-Ins and Toppings
- 1/4 cup + 2 tablespoons pomegranate seeds
- 2-3 tablespoons blueberry yogurt (for frosting)
- 2 tablespoons vanilla protein powder (for frosting)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit (175°C) and line a baking sheet with parchment paper to prevent the cookies from sticking during baking.
- Process the Wet Ingredients: In a small food processor, combine the blueberry yogurt, mashed banana, honey, chopped dates, egg white, and vanilla extract. Process until the dates are finely chopped and the mixture becomes smooth and well blended.
- Mix Dry Ingredients: In a large mixing bowl, add rolled oats, oat flour, ginger powder, cinnamon, baking powder, salt, and slivered almonds. Stir all the dry ingredients together until evenly combined.
- Combine Wet and Dry Ingredients: Pour the wet yogurt and fruit mixture into the dry mixture. Stir thoroughly until all ingredients are incorporated and form a moist dough.
- Add Pomegranate Seeds: Gently fold in the pomegranate seeds, taking care not to crush them to maintain their texture and fresh flavor.
- Shape Cookies: Using a 1/4 cup measure, drop the dough onto the prepared baking sheet. Flatten each cookie slightly with a fork to ensure even baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 12-13 minutes, or until they feel just set on top. Remove immediately and transfer the cookies to a cooling rack to cool completely.
- Prepare Frosting: In a small bowl, stir together blueberry yogurt and vanilla protein powder. Adjust the amount of yogurt to create a spreadable frosting with your preferred consistency.
- Frost and Serve: Once the cookies have completely cooled, swirl the frosting onto the tops using a piping bag or a spoon. Enjoy immediately or store the cookies for later consumption.
Notes
- Use gluten-free rolled oats and oat flour to make this recipe gluten-free if needed.
- Be gentle when folding in the pomegranate seeds to avoid crushing and browning.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- Adjust the frosting thickness by varying the amount of yogurt for either a drizzle or a thick spread.
- Substitute almond slivers with other nuts if preferred, such as walnuts or pecans.
