Recipe: Banana Bread Breakfast Cookies with Vanilla Bean Glaze

Credit: Nielsen-Massey

Enjoy these cookies for breakfast with bananas, almond butter and oats. If you want to lower the sugar, skip the vanilla bean glaze and use the no sugar added pure vanilla extract. These grab-and-go Banana Bread Breakfast Cookies with Vanilla Bean Glaze courtesy of Nielsen-Massey will make the perfect dunkers for your morning cup of coffee.

​Banana Bread Cookies
​Ingredients:

• 2 ripe bananas
• 1 egg
• 1/2 cup almond butter
• 1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
• 1 cup rolled oats
• 1/2 cup whole wheat pastry flour
• 1/2 cup coconut sugar
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt

Vanilla Bean Glaze

• 1 cup confectioners’ sugar
• 2 tablespoons almond milk (or milk of choice)
• 1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste

Directions
Cookies
Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
Mash the bananas with a fork or potato masher in a large mixing bowl. Add egg, almond butter and vanilla extract; stir to combine. Add oats, flour, coconut sugar, cinnamon, baking powder and salt. Mix until just incorporated.
Spoon the dough onto the prepared baking sheet, making about 15 cookies.
Bake for about 15 minutes, or until the cookies turn golden brown. Allow to cool completely before adding the glaze.

Glaze
Add confectioners’ sugar, milk and vanilla bean paste to a bowl. Whisk until smooth.
Drizzle onto cooled cookies.

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