Breakfast Cookies

Breakfast Cookies

The breakfast cookies are the bomb! So easy to make and versatile. Keep them in mind the next you’ve got a few bananas that are on the ripe side.

1½ cups banana, mashed (about 3 large, very ripe)
1 teaspoon vanilla extract
¼ cup coconut oil, warm
2 cups rolled oats
2/3 cup almond meal*
1/3 cup shredded coconut, unsweetened
1 teaspoon baking powder
½ teaspoon cinnamon
½ teaspoon sea salt

1/3 cup add-ins: cacao nibs, dark chocolate, goji berries, sour cherries, candied ginger, orange zest, cranberries, etc.

  1. Preheat oven to 350°.
  2. Blend bananas, vanilla extract, and coconut oil. Set aside.
  3. Whisk together oats, almond meal, coconut, cinnamon, baking powder, and salt.
  4. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the add-ins.
  5. Drop dollops of the dough onto a parchment lined baking sheet.
  6. Bake for 12 – 14 minutes.

* You can make almond meal in a food processor or high-powered blender, by gently pulsing a cup of almonds. Be careful not to over process or you’ll be making almond butter cookies!

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