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.
Meanwhile, place linseed into Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
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.
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.
Add Graneusli and blend 10 sec/dough setting/Interval. Finish blending with spatula as necessary.
Using an ice cream scoop, dollop generous amounts of the batter onto prepared trays. Bake (depending on your oven) between 10 and 15 minutes.
If you would like to make these smaller it is totally do-able…I was making man sized breakfast cookies.
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!