Cookies For Breakfast

These are delicious!! A great way to use up ripe bananas without resorting to the usual banana bread. And with no added sugar I’m all over it. Last week I brought these to Kristin’s holiday party… woke up the next morning and had 4 for breakfast :) That’s how healthy I consider them.

Oat Banana Cookies *Adapted from Heidi Swanson

Ingredients
3 large, ripe bananas
1 tsp vanilla extract
1/4 cup coconut oil
2 cups rolled oats
2/3 cup almond or pecan meal
1/3 cup shredded coconut
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking powder
6-7 ounces dark chocolate chips or chunks

Directions

Preheat oven to 350 degrees F.

In a large bowl combine bananas, oil, and extract. In a separate bowl combine oats, nut meal, coconut, cinnamon, salt, & baking powder. Mix dry into wet ingredients & stir until combined. Fold chocolate chips or chunks in. Drop tbsp sized balls onto a parchment paper lined baking sheet and flatten into desired cookie size.

Bake for 12-14 minutes. With the chocolate oozing all over & cookies to be relatively soft – I found it easiest to transfer the entire parchment sheet with cookies on it onto a drying rack. After a few minutes I removed the cookies from the parchment and allowed them to properly cool directly on racks.

Instead of chocolate try raisins, dried cranberries, or dried blueberries. OR add with chocolate :) Enjoy!

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