This recipe couldn’t be simpler. The ingredients are wholesome and delicious. The batter is so delicious, you may have trouble getting to the baking step! They are best eaten fresh, so make the batter and only make when you’ll eat. Save the rest for another time. This would be a great make ahead recipe for a quick weekday breakfast.
Almond Butter Banana Breakfast Cookie
- 3 tbsp Maple Syrup
- 2 tsp Vanilla Extract
- 1 cup Almond Butter
- 1 Ripe Banana
- 1 Egg
Add all of the ingredients to a food processor. Blend until smooth.
Place the batter into the refrigerator for 20-30 minutes, to chill.
Preheat the oven to 325 and line a rimmed baking sheet with parchment paper.
Spoon batter in the desired number of cookies onto the baking sheet, reserve the remaining batter for another batch. Batter will last up to 3 days in the refrigerator.
Bake in preheated oven for 10-12 minutes, or until cookies are a little brown on the bottom.
Place on a cooling rack for about 5 minutes.
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