Banana Coconut Breakfast Cookies
Ingredients
- 1/2 cup coconut oil melted
- 1/2 cup mashed banana about 1 1/2 medium bananas
- 4 eggs
- 1/4 cup maple syrup
- 2 cups old-fashioned oats
- 3/4 cup unsweetened shredded coconut
- 2/3 cup coconut flour
- 2 tsp. ground cinnamon
- 1/4 cup chopped walnuts
- 1/4 cup dried cherries, raisins, chopped dates, or dried cranberries
- 1/4 cup chocolate chips optional
Instructions
- Preheat the oven to 350 F and line two baking sheets with parchment paper (or spray with non-stick cooking spray). Set aside for now.
- Add the coconut oil to a microwave-safe bowl and microwave until melted, about 15-20 seconds. Combine the oil with the mashed banana, eggs, and maple syrup. Mix well.
- Add the oats, coconut, coconut flour, and cinnamon. Mix well. Fold in the walnuts and dried cherries (or chocolate chips), if using.
- Use a small cookie scoop to scoop the mixture into mounds. Use your hands to roll into a ball, and then place them on the parchment-lined cookie sheet. (Cookies will not spread too much, so you don't have to space them out very far). Use your palm or the back of a fork to slightly flatten each mound.
- Bake for 16-20 minutes, or until the bottoms are just starting to brown. Rotate halfway through cooking.
- Remove the trays from the oven, allow to sit for one minute, and then transfer the cookies to a cooling rack to finish cooling completely.
Notes
You can use a combination of walnuts and dried fruit, or you can also do just one or the other (½ cup dried fruit or ½ cup walnuts).
If you do not want to add chocolate chips, add an additional ¼ cup dried fruit, nuts, or seeds.
If you do not want to add chocolate chips, add an additional ¼ cup dried fruit, nuts, or seeds.