Description
These Breakfast Cookies with Banana and Pomegranate are a delightful and healthy way to start your day. Packed with wholesome ingredients like oats, bananas, dates, almonds, and bursts of fresh pomegranate seeds, these cookies are naturally sweetened and lightly spiced with cinnamon and ginger. They are topped with a creamy blueberry yogurt and vanilla protein frosting, adding a flavorful and nutritious twist that makes for a perfect morning treat or snack.
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 teaspoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup slivered almonds
Additional Ingredients
- 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 sticking.
- 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 smooth and well blended.
- Mix Dry Ingredients: In a large mixing bowl, add rolled oats, oat flour, ginger powder, cinnamon, baking powder, salt, and slivered almonds. Stir together until evenly combined.
- Combine Wet and Dry Ingredients: Pour the yogurt and fruit mixture into the dry mixture. Stir until everything is well incorporated and forms a wet dough.
- Add Pomegranate Seeds: Gently fold in the pomegranate seeds, being careful not to crush them too much to preserve their texture and flavor.
- Shape Cookies: Drop the dough onto the prepared baking sheet using a 1/4 cup measure per cookie. Flatten each cookie slightly with a fork to ensure even baking.
- Bake Cookies: Bake the cookies in the preheated oven for 12-13 minutes, or until they feel just set on top. Immediately transfer cookies to a cooling rack to cool completely.
- Prepare Frosting: In a small bowl, stir together blueberry yogurt and vanilla protein powder. Adjust the amount of yogurt used until you achieve a spreadable consistency suitable for frosting.
- Frost and Serve: Once the cookies are completely cool, swirl the frosting onto the tops of the cookies using a piping bag or a spoon. Enjoy immediately or store them for later consumption.
Notes
- Use gluten-free oats and oat flour if a gluten-free version is desired.
- Ensure cookies are completely cooled before frosting to prevent melting.
- For a vegan version, substitute honey with maple syrup and use a plant-based yogurt and egg replacer.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- You can add more or less pomegranate seeds depending on your preference for tartness and crunch.
