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Homemade Breakfast Cookies With Banana And Pomegranate photo

Breakfast Cookies With Banana And Pomegranate

These Breakfast Cookies are SO DELICIOUS! Packed with bananas and pomegranate, they're the perfect nutritious start to your day!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1/2 cup Blueberry Yogurt for creaminess and flavor
  • 1 large Banana mashed for natural sweetness
  • 1/4 cup Honey to sweeten the cookies naturally
  • 1 cup Dates roughly chopped for added sweetness and texture
  • 1 large Egg White to bind the ingredients
  • 1/2 teaspoon Vanilla Extract for aromatic flavor
  • 1 cup Rolled Oats old-fashioned variety for a hearty base
  • 1 cup Oat Flour for a gluten-free option
  • 1/2 teaspoon Ginger Powder for a hint of spice
  • 2 teaspoons Cinnamon for warmth and sweetness
  • 1/2 teaspoon Baking Powder to help the cookies rise
  • 1/4 teaspoon Salt to enhance flavors
  • 1/2 cup Slivered Almonds for crunch and healthy fats
  • 1/4 cup Pomegranate Seeds for a burst of freshness
  • 2 tablespoons Vanilla Protein Powder to boost protein content

Equipment

  • Mixing Bowls
  • Baking Sheet
  • Parchment Paper
  • Spoon or Cookie Scoop
  • Oven

Method
 

Instructions
  1. Step 1: Preheat Your Oven
    Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Step 2: Mix Wet Ingredients
    In a mixing bowl, combine the 1/2 cup of blueberry yogurt, 1/2 cup of mashed banana, 1/4 cup of honey, and the egg white. Add in the 1/2 teaspoon of vanilla extract. Whisk until smooth.
  3. Step 3: Combine Dry Ingredients
    In a separate bowl, mix together the 1 cup of rolled oats, 1 cup of oat flour, 1/2 teaspoon of ginger powder, 2 teaspoons of cinnamon, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt.
  4. Step 4: Combine Wet and Dry Ingredients
    Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the 1 cup of roughly chopped dates, 1/2 cup of slivered almonds, and 1/4 cup + 2 tablespoons of pomegranate seeds.
  5. Step 5: Portion the Dough
    Using a spoon or cookie scoop, drop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
  6. Step 6: Bake
    Bake in the preheated oven for 12-15 minutes or until the cookies are golden brown around the edges.
  7. Step 7: Cool and Enjoy
    Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Drizzle with 2-3 tablespoons of blueberry yogurt if desired before serving.

Notes

  • Store cookies in an airtight container at room temperature for up to a week.
  • For longer storage, freeze cookies in a freezer-safe bag for up to three months.
  • Substitute fruits based on the season for variety, like strawberries in spring or dried cranberries in winter.