Description
These Breakfast Cookies with Banana and Pomegranate are a wholesome and delicious start to your day, combining the natural sweetness of banana and dates with the tart bursts of pomegranate seeds. Enhanced with warm spices and a blueberry yogurt frosting, this recipe makes a nutritious on-the-go breakfast or snack that’s packed with fiber, protein, and antioxidants.
Ingredients
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 teaspoons cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup slivered almonds
Add-ins and Toppings
- 1/4 cup + 2 tablespoons pomegranate seeds
- 2-3 tablespoons blueberry yogurt (for frosting)
- 2 tablespoons vanilla protein powder (for frosting)
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 the cookies from sticking during baking.
- 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 the mixture is well blended, creating a smooth wet base.
- Mix Dry Ingredients: In a large mixing bowl, combine rolled oats, oat flour, ginger powder, cinnamon, baking powder, salt, and slivered almonds. Stir together until all dry ingredients are evenly incorporated.
- Combine Wet and Dry Ingredients: Pour the wet blueberry yogurt and fruit mixture into the bowl with the dry ingredients. Stir thoroughly until a wet dough forms and all components are well combined.
- Add Pomegranate Seeds: Gently fold in the pomegranate seeds, taking care not to crush them, so you get beautiful bursts of flavor in each cookie.
- Shape Cookies: Using a 1/4 cup measuring scoop, drop dough portions onto the prepared baking sheet. Flatten each cookie slightly with a fork to ensure even baking and a nice texture.
- Bake the Cookies: Bake in the preheated oven for 12-13 minutes or until the cookies feel just set on top and lightly firm. Once done, immediately transfer the cookies to a cooling rack to cool completely.
- Prepare Frosting: In a small bowl, mix blueberry yogurt with vanilla protein powder until you reach a spreadable frosting consistency. Adjust the amount of yogurt used to achieve your preferred thickness.
- Frost and Serve: When the cookies are completely cool, use a piping bag or a spoon to swirl the frosting on top of each cookie. Serve immediately or store them for later enjoyment.
Notes
- Use gluten-free oats and oat flour if you require a gluten-free version.
- Be gentle when folding in pomegranate seeds to keep them intact for texture and visual appeal.
- You can substitute the vanilla protein powder in frosting with additional honey or maple syrup for a dairy-free option.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For an added crunch, toast the slivered almonds lightly before adding them to the dry ingredients.
