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.
- 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
- 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.