Banana Oatmeal Cookies with Coffee & Pecans | No Sugar Added
these Banana Oatmeal Cookies are Soft, chewy, and naturally sweet and loaded with cosy coffee flavour, crunchy pecans, and chocolate chips. More over They are a wholesome, and refined sugar free breakfast cookie or treat that you can bake straight away or chill overnight for an even chewier texture. Perfect for meal prep, healthy snacking, or a guilt free dessert.
Ingredients
- 1 large extra-ripe banana mashed (100 g)
- 1 cup rolled oats (90 g)
- ¼ cup almond flour (28 g)
- ¼ cup shredded coconut (20 g)
- 3 tablespoons natural almond butter or nut butter of choice (48 g)
- 3 tablespoons honey or maple syrup (60 g)
- 1 ½ tablespoons ground coffee (6 g)
- 1 teaspoon cinnamon (2 g)
- 1/2 cup pecans chopped (60 g)
- ¼ cup sugar free chocolate chips or raisins (40 g)
- ½ teaspoon Vanilla
- Pinch of salt
For Topping (optional):
- A few extra chocolate chips
- 8 Pecan halves
Instructions
- Mash and Mix Wet IngredientsIn a medium bowl, mash the banana until smooth. Stir in almond butter, honey or maple syrup, coffee, cinnamon, and salt until well combined.
- Add Dry IngredientsStir in rolled oats, almond flour, and shredded coconut until a sticky dough forms.
- Fold in Add-insGently fold in chopped pecans and the chocolate chips or raisins.
- Chill the Dough Cover the dough and refrigerate for at least 1 hour or leave it overnight. Chilling helps the dough firm up, makes the cookies easier to shape, and gives them a chewier texture.
- Shape the CookiesIn the morning, preheat the oven to 175°C (350°F) and line a baking tray with parchment paper. Scoop the dough using an ice cream scoop and place each portion onto the tray. Flatten the tops slightly with your palm, or use a cookie ring and press down with a silicone spatula to create evenly shaped round cookies.
- Add ToppingsSprinkle a few chocolate chips on top of each cookie, then press a pecan half into the centre before baking. Bake for 12–14 minutes, or until the edges are lightly golden.
- Cool & EnjoyAllow cookies to cool on the tray for 5 minutes, then transfer to a rack. Enjoy warm or store for later.
Video
Notes
Nutrition Facts per Serving:
Nutrition per serving: 1 of 8 servings, Calories: 219 kcal, Protein: 4.2 g, Carbohydrate: 21.6 g, Net Carb: 16.5 g, Sugars: 9.2 g, Fat: 14.2 g, Saturated Fat: 3.2 g, Fiber: 5.1 gNutrition Facts Notes:
✔️ Natural sugars: Mainly from banana and honey/maple syrup; no refined sugar used. ✔️ High in fibre: Oats, almond flour, coconut, and pecans boost total fiber, supporting digestion. ✔️ Healthy fats: Almond butter, almond flour, pecans, and coconut provide heart-healthy fats. ✔️ No refined flour: Recipe uses only whole food flours like oats and almond flour. ✔️ Antioxidants: Cinnamon, coffee, and dark chocolate chips (if used) offer antioxidant benefits. ✔️ Plant-based option: Fully plant-based if maple syrup and dairy-free chocolate are used. ✔️ Low sodium: Naturally low in salt, suitable for low-sodium diets. ✔️ Gluten-free: If certified gluten-free oats are used, this recipe is gluten-free.
These values are approximate and actual values may vary based on the specific brands or type of ingredients used.
