Banana Nut Breakfast Cookies with Honey Frosting


If you’ve got extra bananas hanging around, this quick breakfast treat can make good use of them.  With only about 10 minutes to prepare and minutes in the oven, it’s quicker than banana bread. I look forward to having 3 leftover bananas so i can have a cookie. These make a good dessert also as they are sweet and cake-like.

Do not be tempted to heat your oven to 350 degrees; Be sure to keep the temp low–the cookies stay soft and there is no chance that the nuts will be scorched—very bad for your health.  To your health!

There is some flexibility with this recipe. I have used various types of flour and spices. This paragraph is an edit, because I wanted to mention that I used buckwheat flour along with brown rice flour. I have also used whole wheat pastry flour. All are fine! So enjoy spicing up your life with variety!


Makes 9

  • 3 medium bananas, mashed (1 ¼ cups)
  • 2 tablespoons flax seeds, ground
  • 1 teaspoon lemon juice
  • ½ cup brown rice flour
  • 1/3 cup almond flour or additional brown rice flour or other gluten-free flour (try my mix: 4 cups brown rice flour, 2/3 cup coconut flour, 1 teaspoon xanthan gum, 1-1/3 cups tapioca flour)
  • 1 teaspoon non-aluminum baking powder
  • Dash sea salt
  • 1/3 cup walnuts, chopped, plus some whole walnuts for garnish, if desired
  • ¼ cup unsweetened shredded coconut, plus more for garnish, if desired
  • Optional ingredients: 1 teaspoon cinnamon and/or fenugreek or cardamom
  • ___________________
  • 2 tablespoons extra virgin coconut oil
  • 2 tablespoons raw honey or 1 tablespoon agave nectar

Preheat the oven to 300° F. Line a cookie sheet with parchment paper.

Mash the banana in a medium bowl. Stir in the flax seeds and lemon juice; let sit for one minute. Sprinkle the flours, baking powder, and salt over the top and then mix just until combined. Fold in the walnuts and the coconut.

Using a quarter cup measure, scoop dough onto prepared cookie sheet. Flatten a little with the back side of measuring cup (moisten if necessary to prevent sticking).  Bake for 30 minutes.

For the frosting, combine the coconut oil with the honey in a small bowl. It may be necessary to soften the oil first if it is very hard, or if the oil is liquid, mix the two ingredients together well and refrigerate for 5-10 minutes, stirring a couple of times until ready to spread.

If you cool the cookies, you can spread the frosting on them and the frosting will be visible. If you serve the cookies warm, the frosting will be more like a glaze that will make them shiny.

If you wish to make them pretty, cool the cookies and frost them; press in a walnut half and sprinkle with shredded coconut while frosting is still soft.




About Fit, Healthy, Happy Home

I now more than ever dedicate all that I do to the Lord and His purposes. As a past trainer and natural foods consultant, mother of 3 and wife to an anointed husband, My blog reflects my walk with God and what He gave us.
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2 Responses to Banana Nut Breakfast Cookies with Honey Frosting

  1. thesandytongue says:

    looks yummy

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