Description
These Breakfast Cookies with Banana and Pomegranate are a wholesome and delicious way to start your day. Made with real fruit, oat flour, and rolled oats, these cookies are packed with natural sweetness and nutrients. A protein yogurt frosting adds extra flavor and nutrition, making them perfect for a make-ahead breakfast or an energizing snack throughout the day.
Ingredients
Units
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 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup slivered almonds
Mix-Ins
- 1/4 cup + 2 tablespoons pomegranate seeds
For the Frosting
- 2-3 tablespoons blueberry yogurt
- 2 tablespoons vanilla protein powder
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 sticking.
- Process the Wet Ingredients: In a small food processor, combine blueberry yogurt, mashed banana, honey, chopped dates, egg white, and vanilla extract. Process until the dates are broken down into small pieces and everything is 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 together until evenly combined.
- Combine Wet and Dry Ingredients: Pour the yogurt and fruit mixture into the dry mixture. Stir until everything is well incorporated and forms a wet dough.
- Add Pomegranate Seeds: Gently fold in the pomegranate seeds, being careful not to crush them too much.
- Shape Cookies: Drop the dough onto the prepared baking sheet using a 1/4 cup measure per cookie. Flatten each cookie slightly with a fork for even baking.
- Bake: Bake the cookies in the preheated oven for 12-13 minutes, or until they feel just set on top. Immediately transfer cookies to a cooling rack to cool completely.
- Prepare Frosting: In a small bowl, stir together blueberry yogurt and vanilla protein powder. Use enough yogurt to create a spreadable frosting, adjusting to the consistency of your preference.
- Frost and Serve: Once the cookies are completely cool, swirl the frosting onto the tops of the cookies using a piping bag or a spoon. Enjoy immediately or store for later.
Notes
- These cookies are best stored in an airtight container in the refrigerator for up to 4 days due to the yogurt frosting.
- You can substitute Greek yogurt for blueberry yogurt for extra protein and tang.
- For a firmer cookie, allow them to cool completely before frosting.
- You may use other nuts or seeds in place of almonds if desired.
- The cookies can be made dairy-free by using a dairy-free yogurt and protein powder.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 50mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
