Granola Stuffed Banana Bread Cookies (Paleo, Gluten-Free)

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Honestly, the overly long name of this recipe really says it all. These cookies combine all the best things – banana bread, granola, and cookies. I mean what more could you ask for? Bonus is that they are only sweetened by the banana, and have healthy fats, fiber and protein to keep you full. So these are a great sweet treat or energizing snack! Whenever I have ripe bananas I like to make a batch for snacking on the go.

Further Food Nutritionist Commentary:

These cookies make a great snack anytime of day, even mornings, because they contain 4 g of protein from the nut butter and 3 g of fiber which will help keep you satiated! If you follow a low carb or paleo diet, each cookie contains only 7 g of net carbs so these are perfect for you!

By Liz Lederman
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Granola Stuffed Banana Bread Cookies (Paleo, Gluten-Free)

  • Prep Time:10 minutes
  • Cook Time:15 minutes
  • Servings: 10

Ingredients

3/4 to 1 cup mashed ripe banana (2 small bananas or 1 very large)
2 tablespoons nut butter of choice (cashew, almond, peanut etc. )
2 tablespoons melted coconut oil
2 pastured eggs, beaten (you could try this recipe with flax or chia eggs to make vegan)
1 teaspoon vanilla extract
3/4 cup almond flour
1/4 cup coconut flour
1 teaspoon cinnamon
1.5 teaspoon baking powder
1 cup granola of choice (my favorite brands are larkellen farm, wildway of life, paleonola)
sprinkle of sea salt
optional: Further Food Collagen Peptides for added protein, a few tbsp of nut milk if your dough is too dry

Instructions

  1. Preheat oven to 350 F.
  2. In a large mixing bowl or stand mixer, mash banana.
  3. Then add rest of the wet ingredients and mix until combined.
  4. Fold in dry ingredients except the granola but including the collagen (if you are using it) until a dough is formed. If your dough seems dry (perhaps if you used a smaller banana) add a few tbsp nut milk until it is moist and honestly a little “goopy”.
  5. Then mix in granola.
  6. Line a baking sheet with parchment paper and using an ice cream scoop or a spoon balls of dough onto the sheet (each ball should be about 2-3 tbsp in size). It should make 9-12 total.
  7. Optional to sprinkle the tops with sea salt and bake at 350 for 12 to 14 minutes until the edges are browned. Let cool and enjoy.
Preheat oven to 350 F. In a large mixing bowl or stand mixer, mash banana. Then add rest of the wet ingredients and mix until combined. Fold in dry ingredients except the granola but including the collagen (if you are using it) until a dough is formed. If your dough seems dry (perhaps if you used a smaller banana) add a few tbsp nut milk until it is moist and honestly a little “goopy”. Then mix in granola. Line a baking sheet with parchment paper and using an ice cream scoop or a spoon balls of dough onto the sheet (each ball should be about 2-3 tbsp in size). It should make 9-12 total. Optional to sprinkle the tops with sea salt and bake at 350 for 12 to 14 minutes until the edges are browned. Let cool and enjoy.

Nutrition Information

Per Serving: Calories: 163; Total Fat: 14 g; Saturated Fat: 5 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 37 mg; Sodium: 89 mg; Potassium: 107 mg; Carbohydrate: 10 g; Fiber: 3 g; Sugar: 4 g; Protein: 4 g

Nutrition Bonus:

Vitamin C: 3%; Vitamin A: 1%; Iron: 6%; Calcium: 3%

 

Give these cookies added protein with our Collagen Peptides!

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