Baking another recipe from a great book, Bread and Wine.

 

This one is called a breakfast cookie. Because it tastes like oatmeal or banana bread or a granola bar… in a cookie. 

Plus these are super healthy and gluten free! 

Pretty awesome, huh?

Now, these cookies are not very sweet so I add chocolate chips. And then I add extra coconut.  It makes for a sweeter cookie for later in the day. I don’t even eat them for breakfast.

I know, I am kind of going against the name of these cookies…

But these are great because you can enjoy them whenever you feel like it, guilt-free.

Breakfast Cookies

• 3 large ripe bananas, mashed with a fork
• ¼ coconut oil, melted and cooled (or light olive oil)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon (optional)
• 2 cups rolled oats (I used Rob’s Mill gluten free oats)
• 2/3 cup almond meal/flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2/3 cup shredded coconut
• ½ cup chopped walnuts
• ½ cup chocolate chips or raisins

Directions

- Mash the bananas in a bowl. Add the oil and vanilla until combined

- Add in the oats and the remaining dry ingredients.

- Preheat oven to 350 degrees.  Drop round balls of dough on a cookie sheet and bake for around 12-15 minutes, until golden brown. Let cool on the baking sheet.

- Makes about a dozen cookies, depending on the size.

Store these in an airtight container and they taste even better the next day.