cookie - breakfast cookies

By tinathorn

Ingredients

• 3 ripe bananas, mashed (about 1 cup)
• 2 teaspoons ground cinnamon
• 1/8 teaspoon fine sea salt
• 1 cup unsweetened shredded coconut, toasted
• 1 1/2 cups rolled oats
• 1/2 cup chopped dried fruit, nuts or dark chocolate, I used raisins

Details

Servings 1
Cooking time 12mins
Adapted from ediblesoundbites.com

Preparation

Step 1

Preheat your oven to 350˚F and line a large baking sheet with parchment paper.

Combine the mashed bananas, cinnamon, sea salt, and toasted coconut in a large bowl and stir well. Stir in the oats + raisins until just combined.

Using an ice cream scoop, scoop the dough and firmly press it into the ice cream scoop to compress and mould the cookie, then drop the dough onto the prepared baking sheet.

Bake for 12 minutes until golden brown around the edges.

Let cool then eat. Or store in the fridge in a sealed container for easy grab + go breakfasts. The cookies will keep for up to 5 days.

Notes:

The riper your banana's are, the sweeter your cookies will be. If you’d prefer your cookies to be a bit sweeter, stir in a 1/4 cup of honey or maple syrup.

Nutritional Information

Serving Size: 1 cookie Calories: 118 Fat: 5g Saturated Fat: 4g Carbohydrates: 18g Sugar: 6.6g Cholesterol: 0mg Sodium: 27mg Fiber: 3g Protein: 2g