Esme’s been on a breakfast bender lately. I don’t know what made me think of an old favourite of mine but about a month ago I offered her an almond butter banana sandwich. Porridge is her usual request but some days I just don’t feel like all the stirring and the gucky pot. She was skeptical at first but after the first bite her eyes got big. “I love this!” And she’s asked for it most mornings since.
I keep reading about breakfast cookies lately and I started wondering if the flavours of Esme’s favourite breakfast could be worked into a cookie. Hell yes they can. To get the full effect you need to use quite ripe bananas (the first time I made them I used just ripe bananas and the flavour was too subtle. I much prefer almond butter to peanut butter but you could certainly use it if that’s what you’ve got. As you can see these are giant cookies but with just a little fruit and yogurt it’s a nicely balanced meal. Plus, I like that if your morning is really turned sideways you could hand one to your kid to eat in the car on the way to school. Of course you could eat these any time of day but the kids cracked up at being told to “Eat their cookies, we’re late for school!”
photos by Maya Visnyei
Almond Butter Banana Breakfast Cookie
1 ripe banana
1/3 cup maple syrup
1/2 tsp vanilla
1/2 cup almond butter
1 cup spelt flour
1/4 tsp baking soda
1/2 tsp baking powder
1/4 cup ground flax or flax meal
1 cup oats
1/2 cup shredded coconut
Preheat the oven to 375 degrees
In a large mixing bowl, mash up your ripe banana then add the egg, syrup, vanilla and the almond butter and blend with an electric mixer.
In another bowl, stir together your dry ingredients. Now add the dry to the wet in three additions, mixing well between each one.
Line a cookie sheet with parchment. Use a half cup measure to scoop out batter onto the parchment, leaving 2 or 3 inches between each. Pop into a hot oven and bake for 12 to 14 minutes. Allow to cool for a few minutes before removing from the sheet and cooling completely on a rack.