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Orange Banana Breakfast Cookies

Orange Banana Breakfast Cookies | On Sutton Place

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Welcome to February and the new fresh flavor of the month…Orange. I know I’m a few days late but I had a hard time deciding. In the end I went with another citrus because I enjoyed the lemons of January so much. I have a variety of recipes to share including a main dish, of course some desserts and today’s recipe, Orange Banana Breakfast Cookies.

These are a healthy and hearty small cookie…so there’s no need to feel guilty if you have two! They may be little but they are packed full of nutty flavor. I used pecans because I had them in the freezer. I had toasted them before Christmas but didn’t use them all. The  texture from the nuts is perfect with the fruit.

Orange Banana Breakfast Cookies | On Sutton Place

The only thing I didn’t have on hand was the whole wheat flour and the orange. It’s not necessary to use two different flours if you don’t have them in your pantry. I have used different flours in this recipe and the cookies always come out great. My favorite so far is the combo of 1 cup of whole grain oat flour and 1 cup of regular flour.

Orange Banana Breakfast Cookies

Orange Banana Breakfast Cookies

An easy and hearty breakfast on the go!
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Ingredients

  • 1 c. all purpose flour
  • 1 c. whole wheat flour
  • 1/2 t. salt omit if you use salted butter
  • 1 t. cinnamon
  • 1 t. baking soda
  • 3/4 c. softened butter
  • 1/4 c. sugar
  • 1/2 c. brown sugar
  • 1 large egg
  • 1 t. vanilla
  • 1 banana very ripe and chunked into pieces
  • 1 T. fresh orange zest
  • 1/4 - 1/2 c. chopped walnuts or pecans

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the flours, salt, cinnamon and baking soda.
  • In the bowl of a standing mixer cream together the butter and sugars until fluffy, 2-3 minutes.
  • Add the egg, vanilla, orange zest and banana.
  • In one batch, add the dry ingredients. Mix until just combined.
  • Fold in nuts.
  • Using a small cookie scoop, drop rounds of dough onto baking sheet.
  • Bake 10 – 12 minutes until edges are lightly golden brown.
  • Cool on cooling racks.
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The original recipe (I’m sorry but I have no idea where it came from) called for 1/4 c. old fashioned oats. If you wanted to add those just leave out 1/4 c. of one of the flours.

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