Banana Breakfast Cookies

Name: Thermomix recipe: Banana Breakfast Cookies
Prep time: 10 min
Cook time: 20 min
Ingredients: 80 Grams almonds; 1 vanilla bean; 45 Grams linseed; Pinches pink salt flakes; 10 - 20 Grams almond oil; 200 Grams bananas; 1 eggs; 85 Grams pure maple syrup; 1 Teaspoon vanilla bean paste; 1 Teaspoon baking powder; 1 Teaspoon baking soda; 120 Grams spelt flour; 170 Grams Cranberry and Almond Granuesli or other granola of choice

Make on Fresco

Makes 24 Prep Time 10 minutes Cook Time 20 minutes Rated: Print

Wholesome Banana Breakfast Cookies Made Easily in Your Thermomix

Feeding the man children in my house was always a challenge, they were grown up with huge appetites way before they were grown up...does that make sense?

Having banana breakfast cookies on hand in a busy household is a game-changer for hectic mornings. These wholesome treats are packed with natural sweetness from ripe bananas, providing a quick source of energy to kickstart the day. Loaded with fibre from oats and healthy fats from nuts or seeds, they help keep you full and satisfied until lunchtime. Plus, they're easy to make ahead and grab on the go, making them a perfect solution for those rushed mornings when a sit-down breakfast just isn't possible. Banana breakfast cookies are a nutritious option that kids and adults alike will love, offering a convenient way to fuel up with whole ingredients and avoid the temptation of less healthy snacks.

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Need

80 Grams almonds
1 vanilla bean BUY
45 Grams linseed
Pinches pink salt flakes BUY
10 - 20 Grams almond oil
200 Grams bananas
1 eggs
85 Grams pure maple syrup
1 Teaspoon vanilla bean paste BUY
1 Teaspoon baking powder
1 Teaspoon baking soda
120 Grams spelt flour
170 Grams Cranberry and Almond Granuesli or other granola of choice

Do

1: Toast almonds and vanilla bean in cold oven set to 200ºC for 10 minutes. Remove and cool. Reduce oven temperature to 180ºC and line 2 baking trays with paper. Set aside.
2: Meanwhile, place linseed into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
3: Place almonds, vanilla bean, salt and oil into Thermomix bowl and blend 30-40 sec/speed 10 until a paste forms. Scrape down sides of bowl and blend further 10 sec/speed 6. You are making almond butter essentially.
4: Add banana, egg, maple syrup, vanilla, baking soda and powder, and spelt flour and blend 10 sec/speed 6. Scrape down sides of bowl and repeat if needed.
5: Add Graneusli and blend 10 sec/dough setting/Interval. Finish blending with spatula as necessary.
6: Using an ice cream scoop, dollop generous amounts of the batter onto prepared trays. Bake (depending on your oven) between 10 and 15 minutes.
7: If you would like to make these smaller it is totally do-able…I was making man sized breakfast cookies.
8: Store in an airtight container in the fridge or freeze individually and add to lunch boxes, or grab as you run out the door in the early AM!

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!