Everyone wants to eat cookies for breakfast. And lunch. And for a snack, and dinner, and second breakfastsies. If you don't, then you might not want to read this post. Just...leave quietly. But before you go, these are no Chips Ahoy. (No judgment there, if that was your breakfast. In fact, invite me over next time.) These are delicious and nutritious and with no refined sugar. Think bananas, coconut, pecans, and apricots with a light tough of maple syrup and oats. Of course, I practically just gave you the whole ingredient list so let's just get baking, shall we??
Coconut Banana Breakfast Cookies
Makes about 15 cookies
- *1 1/2 cups oats
- 1 cup unsweetened shredded coconut or flakes
- 1/2 cup coarsely chopped pecans
- 1/4 cup coarsely chopped almonds
- 1 Tbsp flax seeds
- 1/2 tsp salt
- 1/2 cup dried apricots, chopped
- 3 very ripe bananas, mashed
- 1/4 cup coconut oil, melted
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
Oven 350 Fahrenheit
In a medium bowl, stir together oats, coconut, pecans, flax, salt, and apricots. Add the bananas, coconut oil, maple syrup, and vanilla until combined. Spoon generous mounds onto a baking sheet lined with parchment paper or silpat.
Bake 23-25 minutes, until lightly golden.
Recipes like this are great because they can be so easily adapted to your tastes, or simply to change it up. Feel free to use any kind of nuts you wish, or a combination of several, change up the dried fruit, or use honey instead of maple syrup. I recommend also trying dried blueberries and dried cherries!
*Most recipes will list whether quick oats, rolled oats, or old-fashioned oats should be used. You'll notice I don't specify unless I think the recipe really needs a specific kind of oat. I've found that in most recipes the different kind of oats can be interchanged without affecting the quality of your product. Just keep in mind that quick oats are more absorbent, so use slightly less than called for if substituting for old-fashioned or rolled, or slightly more rolled if substituting for quick.