Breakfast Cookies
Try this Breakfast Cookies recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1 1/2 cups old-fashioned rolled oats
- 1 cup unsweetened flaked coconut
- 1/4 up melted coconut oil
- 1/2 easpoon fine grain sea salt
- 1/4 up almond meal or sesame seeds
- 1/2 up chopped nuts (i used walnuts and almonds but pecans are great, too)
- 1 cup unsulphured dried fruit chopped (i used dried dates and blueberries)
- 3 ripe bananas or 1 cup of unsweetened applesauce
- Carbohydrate 18.7744866666667 g
- Cholesterol 0 mg
- Fat 1.93489666666667 g
- Fiber 3.08305010350545 g
- Protein 4.738055 g
- Saturated Fat 0.3415425 g
- Serving Size 1 1 Serving (29g)
- Sodium 0.613166666666667 mg
- Sugar 15.6914365631612 g
- Trans Fat 0.272984833333334 g
- Calories 110 calories
Preheat oven to 350 degrees. Line 2 baking sheets with unbleached parchment paper.In a large bowl, combine rolled oats, coconut, almond meal, cinnamon and salt. Add the nuts and dried fruit combine with the mixture, breaking up the dried fruit so it doesn’t clump together (I use my hands to mix this.)In a medium bowl, mash the bananas and stir in the oil and vanilla.Add wet mixture to dry mixture and stir to combine.Take scoops of the batter either with a â…“ cup or ¼ cup measuring cup and drop the batter onto the prepared baking sheets. Flatten with your hand to about ¾-inch thick. Bake for a about 20 minutes or until edges are golden brown. Transfer to a wire rack to cool. Store in the fridge after a few days or wrap and freeze.
