Tropical Breakfast Cookies
I mean, who wouldn’t be a fan of eating cookies for breakfast?! I love making these types of cookies because 1: You can stuff them with all sorts of good stuff like fruit, oats, flax, chia seeds, you name it! And 2: Because they are super easy to grab and go! And although I call them breakfast cookies, I often eat them for a mid-morning or late afternoon snack.
I went a little “tropical” with this version. The base of the cookie is made with banana, oats, and coconut oil. And then I mixed in some diced dried mango and shredded coconut! These cookies make me think of summer which depending on where you live, you may so desperately be waiting for!
- 1 cup mashed banana
- 1/2 cup unsweetened applesauce
- 1/3 cup coconut oil, melted
- 1/3 cup agave nectar (or honey, or maple syrup)
- 1 1/2 cups quick oats
- 3/4 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup dried tropical fruit (like diced mango and/or pineapple)
- 1/2 cup shredded unsweetened coconut
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
- In a large mixing bowl, mix together the mashed banana, applesauce, agave nectar, and the coconut oil.
- In a separate bowl, mix together the oats, flour, baking powder, and salt. Pour the dry ingredients in with the wet ingredients and mix until just combined.
- Gently stir in the dried fruit and coconut.
- Scoop the batter into about 1 1/2-inch balls. Spread on the baking sheet leaving about 2 inches in between each cookie.
- Bake for about 13 minutes. Let the cookies cool completely.
These cookies will have a muffin-like texture.
Feel free to experiment with what you want to add into these cookies. You can try other types of nuts or dried fruits. You can also mix in some chia seeds and/or flax if desired.
Serving Size:1 cookie
Amount Per Serving: Calories: 106Total Fat: 5gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 53mgCarbohydrates: 14gFiber: 2gSugar: 5gProtein: 2g