Breakfast Cookies
This invention is similar to custard and practically guilt-free. I have made it with every combination of non-fat and 2% Greek yogurt, light and full fat coconut milk. The recipe works and tastes great with any combination. The final product is sweet with a hint of tart. If you prefer the flavor to be on the sweeter for a dessert, drizzle with a little maple syrup or honey before serving.



  • 3 large bananas (about 1 1/2 cups), well mashed
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, melted
  • 2 cups old fashioned oats
  • 2/3 cup almond meal
  • 1/3 cup unsweetened coconut, finely shredded
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon baking powder
  • 6-7 ounces chopped dark chocolate (could substitute dried fruit or nuts)


  1. Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
  2. Combine the bananas, vanilla, and coconut oil; set aside.
  3. In another bowl, whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.
  4. Add the dry ingredients to the wet ingredients, and stir to combine. Fold in the chocolate pieces.
  5. Using a measuring tablespoon, drop rounds of the dough an inch or so apart on the prepared baking sheets. Bake for 12-14 minutes, or until the cookies are golden.
  6. Allow to stand for 2 minutes. Remove to a wire rack and cool completely.

More recipes at