2 ratings

Banoffee Breakfast Cookies with Espresso Drizzle

Get your favorite coffee ready

Courtesy of In The Raw® brand

There is a lot going on in this recipe, but the mix of bananas and espresso sounds like a breakfast cookie for any coffee lover. 

Courtesy of In The Raw brand

Ready in
25 m
10 m
(prepare time)
15 m
(cook time)
Calories Per Serving


For the cookie

  • 1 Cup rolled oats
  • 3/4 Cups almond flour
  • 1 Teaspoon ground espresso powder
  • 1/2 Teaspoon ground cinnamon
  • 1/2 Teaspoon baking soda
  • 1/4 Teaspoon kosher salt
  • 1 large egg
  • 1/4 Cup extra-virgin olive oil
  • 1 Tablespoon Stevia In The Raw Bakers bag
  • 1 Tablespoon Sugar In The Raw Organic White
  • 2 bananas, 1 mashed and 1 sliced
  • 1 Tablespoon smooth almond butter
  • 2 Teaspoons vanilla extract
  • 1/4 Cup chopped walnuts (optional)
  • 1/4 Cup golden raisins (optional)

For the espresso almond butter icing

  • 2 Tablespoons smooth almond butter
  • 2 Tablespoons hot espresso or strong hot coffee
  • 1 Tablespoon Stevia In The Raw Bakers Bag
  • 1 Tablespoon Sugar In The Raw Organic White


For the cookie

Preheat the oven to 350° F.

Line a large baking sheet with parchment paper.

In a large mixing bowl, combine the oats, almond flour, espresso powder, cinnamon, baking soda, and salt.

In a smaller mixing bowl, whisk the egg lightly.

To the egg, add the oil, Stevia In The Raw, Sugar In The Raw Organic White, 1 mashed banana, almond butter, and vanilla extract, whisking until they are well combined.

Pour the liquid ingredients into the dry, and whisk just until blended.

Fold in 1 sliced banana, the walnuts (optional), and the raisins (optional).

Drop the batter in heaping tablespoons onto the prepared baking sheet to make eight large cookies.

Space the cookies 2 inches apart and use your fingers to shape into rounds.

Bake the cookies for 13 to 15 minutes, until they are cinnamon brown.

Let the cookies sit on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

For the espresso almond butter icing

In a small mixing bowl, combine all ingredients, whisking until smooth.

Transfer the mixture to a plastic sandwich bag and cut off a small tip from one of the corners to make a piping bag.

Drizzle the icing over the cookies.