Breakfast Cookies

I've got another batch of these babies in the oven as I type, so it's time to get this recipe on record. This is another one from Bread & Wine. These "cookies" are free of sugar, gluten, and almost anything else that makes them dessert (I say 'almost' because there are just a small handful of chocolate chips). You can have them in the oven in the time it takes it to preheat. Your children will love eating cookies for breakfast, your husband will appreciate a home cooked meal he can grab on the way out the door, and you will feel happy that you can shove a nutritious bite down your gullet as you scurry everyone out the door and into the car. I stored our leftover cookies in the fridge (just for texture purposes), and we ate off them for 3 mornings. I bet they'd be beautiful from the freezer, too. Happy Weekend, friends!


Breakfast Cookies
-adapted slightly from Bread & Wine

-3 large ripe bananas
-1/4 coconut oil, melted
-1 t. vanilla
-1 t. baking powder
-1/2 t. salt
-1/2 t. cinnamon (why does the author hate cinnamon??? I added this--can't imagine these without it!)
-2 cups rolled oats
-2/3 c. almond meal
-2/3 c. shredded coconut (I would like to use unsweetened, but I was out--so did use sweetened flaked coconut here)
-1/2 c. chopped pecans (she uses walnuts. Use whatever nut you like)
1/4 c. chocolate chips

In a large bowl, mash the bananas well. Stir in coconut oil and vanilla. Add baking powder, salt, cinnamon, oats, and almond meal and stir well to combine. Finally, stir in nuts, coconut, and chocolate chips. Roll these into 12 balls and place them on a parchment lined baking sheet. Give the cookies a little pat with your hand to flatten slightly. Bake at 350 degrees for 15 minutes.