Breakfast Cookies

Method8 steps

1. 1

   Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Have the measured ingredients ready, with the dates and walnuts chopped.

2. 2

   Step 2: In a large mixing bowl, whisk the measured mashed banana, applesauce, tahini, honey and egg (1) until smooth.

   Uses 1 cup (227 g) mashed very ripe banana, from about 2 large bananas · ⅓ cup (85 g) unsweetened applesauce · ½ cup (128 g) tahini · ¼ cup (84 g) honey · 1 large egg

3. 3

   Step 3: Add the oats, whole wheat flour, cardamom (1 tsp), cinnamon (½ tsp), baking soda (½ tsp) and salt (½ tsp). Fold with a silicone spatula just until combined, then mix in the dates, walnuts and pepitas until evenly distributed. The dough will be loose.

   Uses All the wet mixture from step 2 · 1½ cups (150 g) old-fashioned rolled oats · 1 cup (113 g) whole wheat flour · 1 tsp ground cardamom · ½ tsp ground cinnamon · ½ tsp baking soda · ½ tsp kosher salt · ¾ cup (113 g) chopped pitted dates

4. 4

   Step 4: Scoop roughly 2-tbsp portions of dough onto the two lined sheets, about 12 per sheet for 24 cookies, leaving at least 1 inch between them. Flatten each mound slightly with the back of a spoon; these cookies do not spread. Keep the second tray aside while the first bakes.

   Uses All the mixed dough from step 3

5. 5

   Step 5: Bake the first tray for 11–13 minutes, checking from 11 minutes, until the cookies are set and their edges are lightly browned. Avoid overbaking them. Remove the first tray and keep the oven hot for the second.

   Bake first cookie tray; check at 11 minutes · 11 minUses The first 12 shaped cookies from step 4

6. 6

   Step 6: Let the first tray of baked cookies rest on its pan for 10 minutes, then transfer them to a wire rack to finish cooling. Start this rest when the first tray leaves the oven; the second tray can bake during it.

   First tray pan rest · 10 minUses All 12 baked cookies from step 5

7. 7

   Step 7: Put the second tray in the hot oven and bake for 11–13 minutes, checking from 11 minutes, until set with lightly browned edges. Remove it when ready; when the first tray’s 10-minute rest ends, transfer those cookies to their cooling rack.

   Bake second cookie tray; check at 11 minutes · 11 minUses The remaining 12 shaped cookies from step 4

8. 8

   Step 8: Let the second tray rest on its pan for 10 minutes, then move its cookies to the wire rack. Let both batches cool to room temperature before serving. You will have about 24 cookies.

   Second tray pan rest · 10 minUses All 12 baked cookies from step 7 · The first 12 cookies resting and then cooling from step 6