Simple Date Banana Breakfast Cookies (no added sugar!)
Soft and naturally sweetened date banana breakfast cookies made with almond flour and a simple chia jam filling. These toddler-friendly cookies are gluten-free, egg-free, and perfect for quick breakfasts or snacks.
Equipment
- mixing bowls
Ingredients
Cookies
- 4 Medjool dates pitted
- 1 ripe banana
- 1 cup almond flour
- ½ teaspoon cinnamon
- pinch of salt
Simple Chia Jam Filling
- ¼ cup mashed fruit fresh or frozen berries work great
- 1-2 teaspoon chia seeds
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Blend dates and banana in a food processor until smooth. Add almond flour, cinnamon, and salt. Pulse until a soft dough forms.
- Shape dough into 1½-tablespoon balls and place on baking sheet. Gently press a thumb or spoon into the center of each cookie.
- Make chia jam by stirring mashed fruit and chia seeds together. Let sit 5-10 minutes to thicken.
- Fill each thumbprint with a small spoonful of chia jam.
- Bake for 10-12 minutes, until set and lightly golden on the bottom.
- Cool completely before serving, cookies firm slightly as they cool but stay soft.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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