- 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)
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.
Yields
Yields
Ingredients
Steps
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- Combine the bananas, vanilla, and coconut oil; set aside.
- In another bowl, whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder.
- Add the dry ingredients to the wet ingredients, and stir to combine. Fold in the chocolate pieces.
- 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.
- Allow to stand for 2 minutes. Remove to a wire rack and cool completely.