Persimmon Banana Breakfast Cookies, a tasty and healthy cookie recipe you can feel good about eating for breakfast!
It’s the first full week of January and a brand spanking new year! Let’s start things off right with a small batch of wholesome fruit-filled breakfast cookies.
These delicious oatmeal cookies aren’t cookies in the traditional sense. Aside of a few chopped raisins they have no added sugar and then there’s the lack of dairy, eggs or flour.
Instead these cookies are full of hearty rolled oats, mashed banana, sweet Hachiya persimmon pulp, shredded coconut, ground flax seed, cinnamon and a pinch of cardamom. They’re basically a tiny bowl of oatmeal you can hold in your hand.
Like our Blackberry Peach Oat Cookies, Strawberry Clementine Cookies and Cinnamon Blueberry Banana Oat Cookies these Persimmon Banana Breakfast Cookies can be enjoyed on their own or layered with yogurt in a yummy parfait for a healthy and filling breakfast option.
And if you’ve started this new year with a goal of making better food choices like eating more whole grains, GOOD FOR YOU!
Years ago when Tim and I first started on Our Life Changing Vegucation and made what felt like the 100th attempt at changing our eating habits we knew this time had to be different.
We were going to have to challenge ourselves and all of our food choices. Immediately it felt so overwhelming and that failure was awaiting us down the road.
In the past we had done the cold-turkey-style-eliminate-something-entirely-diets only to end up back in the same place. So we took a beat and considered that if we really wanted a different outcome we had to approach things differently.
Our unhealthy habits would need to go but instead of trying to change or eliminate them all at once we could try to tackle them one at a time.
One of the first steps we took was making an effort to actually eat breakfast. Before we would usually skip it, have a diet soda or stop at the drive-thru for a cheesy sandwich something.
At first we ate instant oatmeal packets, not great but better than nothing and certainly better than a diet soda.
After a few months we started buying old fashioned rolled oats and making our own flavored oatmeal adding berries, agave or honey and sometimes whipped cream.
Weeks later we stopped adding whipped cream and drizzling on the agave and honey when the oatmeal tasted too sweet. That landed us at our current weekday breakfast of choice: plain cooked oats with cinnamon and fruit.
A breakfast we could never have envisioned enjoying just a few years ago.
All of that above is just to say that starting small isn’t sexy or grand but for us it’s the reason we were able to finally change our eating habits for good and maybe it could work for you too.
Speaking of goals…one of ours is to help you more! Let us know what types of recipes would make your cooking and baking easier. Do you want more breakfast ideas, need quick and healthy snacks or more main dishes and are you over avocado toasts yet? Let us know in the comments or send an email to firstname.lastname@example.org.
We’re very excited to bring you another year of tasty wholesome small batch recipes.
- 1 small very ripe banana , mashed (about 1/3 cup mashed)
- 3 tablespoons fresh Hachiya persimmon pulp (see note)
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- pinch of ground cardamom
- 1/2 cup + 1 tablespoon old fashioned rolled oats
- 2 teaspoons ground flax meal
- 2 tablespoons finely shredded unsweetened coconut
- 2 tablespoons raisins , roughly chopped
- Preheat toaster oven or oven to 350 F and line a cookie sheet with a toaster oven silpat.
- In a medium bowl mix together the mashed banana, persimmon, vanilla extract, cinnamon and cardamom. Stir in oats, flax meal and shredded coconut until well combined. Lastly stir in the chopped raisins.
- Using an ice cream scoop drop dough at least 1 inch apart on prepared cookie sheet. The “dough” will be sticky but should maintain its shape when scooped. If your dough is too wet to scoop, stir in an extra tablespoon or two of rolled oats.
- Bake cookies at 350 F for 18 to 20 minutes until the edges are browned and the cookies are set. Allow cookies to cool at least 10 minutes before using a spatula to carefully remove them.
- These fruit based cookies are best enjoyed the day they are baked but will keep for 2-3 days if stored in a sealed container in the refrigerator.
Different from a squat, firm and crunchy Fuyu persimmon Hachiya persimmons are more acorn shaped and should only be consumed once fully ripe. When ripe a Hachiya persimmon feels like a squishy full water-balloon that is just ready to burst.
To prep a ripe Hachiya persimmon, slice the top off and scoop out the jelly-like pulp with a spoon. You can process the pulp in a blender or food processor or just mash any chunks with a fork and add it to the recipe.
Layer cookies with yogurt and leftover extra persimmon pulp in a small mason jar for an eye-catching and filling breakfast.
Nutritional information is an estimate for a serving of 3 cookies.