Remember when I made breakfast cookies? I came across this recipe and while I would eat it for breakfast still, I thought the recipe could be improved upon. Not that it was bad per se but it contained flour, sugar and butter. After some experimenting, I knew I could come up with something that I really would feel absolutely no guilt for eating at breakfast…or anytime!
This recipe is soy free, dairy free and sugar free! I actually came up with it by accident. I wanted to make a chocolate chip and coconut cookie made without sugar and I ran out of regular flour, which is how the almond meal and wheat germ came in. All of the ingredients (including chocolate chips) are things I would use when making oats or a cereal bowl for breakfast, just in baked form!
Coconut Banana Breakfast Cookies
.5 T vanilla
1/4 cup coconut oil
2/3 cup almond meal
1 cup oats
1/2-3/4 cup coconut (unsweetened)
1 cup wheat germ
1 t baking powder
1/4 t salt
Chocolate chips, Dried fruit, nuts or whatever else you would like to add!
Directions: Preheat oven to 350. Melt coconut oil and combine with vanilla and mashed bananas (I used a potato masher which worked well).
Add the almond meal, oats, wheat germ, baking powder and salt and mix thoroughly. Add the coconut and any add in’s, I used chocolate chips. The dough will not be quite as dry as the consistency of normal cookie dough.
I used parchment paper so the cookies didn’t stick. Because there isn’t much fat, you will either want to use parchment paper, a silpat or grease the pan so they don’t stick. Bake for about 12 minutes. They will still be a little doughy, but the bottom should be browned. I made half like this, and added about a 1/2 T of cocoa powder to the other half. Both turned out great! I have been keeping them in the freezer for an easy breakfast, snack or dessert!
I hope you like them if you try them!
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I just signed my post like I would a work email…..can tell I have been too busy at work this week