This banana nut bites are soft and full of banana flavor, kind of like petite banana breads. Sweetened only with agave nectar and real banana, they are a treat you can feel good about eating.
Start by combining whole wheat flour, toasted pecan pieces, baking powder, and salt.
In a separate bowl, whisk together an egg, vanilla, and agave nectar.
Add the wet ingredients to the dry ingredients and stir gently until just combined. With a lot of low-fat baked goods, stirring too much can toughen them.
It’s ok if they’re a few streaks of flour around the edges.
Grease two cookie sheets. I drizzled a couple of teaspoons of canola oil on each cookie sheet and used a paper towel to fully coat each sheet. This step is necessary because there isn’t enough fat in the cookies to keep them from sticking.
Using two table spoons, drop 2 inch scoops of dough onto the cookie sheets. The cookies don’t spread much, but ample space is needed for heat circulation.
Bake at 375 for 15 minutes rotating the cookie sheets half way through the cooking time. Cool on a wire rack.
Banana Nut Bites
1 1/4 cups whole wheat flour
1 cup oats
1 tsp baking powder
1/2 cup toasted pecan pieces
1/4 tsp salt
1/2 cup agave nectar
1/2 cup mashed banana (about 1 medium)
1 tsp vanilla extract
Preheat oven to 375. Grease two cookie sheets.
In a medium bowl, combine flour, oats, baking powder, pecan pieces, and salt. In a separate small bowl, whisk together the egg, agave, mashed banana, and vanilla. Add the wet ingredients to the dry ingredients and stir until just combined.
Drop 2 inch scoops on greased cookies sheets. Bake ~15 minutes, rotating the sheets half way through the cooking time, until golden and cooked all the way through.