Breakfast Cookies

Hey, friends! I know we are all spending more time at home and in the kitchen these days. I’ll never complain about that… but, also… there are things like dishes (that I don’t want to do) and sleeping (that I do want to do).

So, to help you dirty less dishes and get more time resting… I bring you…

Breakfast Cookies!!!

These can be made at the beginning of the week and last for several days. They are super simple and made from ingredients you may already have. By having a pre-made breakfast, you won’t have to cook each morning and may be a little more excited about lunch and dinner meals.

I got this recipe from my friend, Rebekah, when I went to visit her in Colorado a few weeks ago. We worked on a video she was making for Camp Well about Clifton Strengths. Rebekah is a Certified Strengths Coach and so so talented in her field. I can’t wait to talk about her more. But until then…

Breakfast Cookies!!!! Hope y’all stay safe and enjoy.

Breakfast Cookies

Recipe by Melissa TateCourse: BreakfastDifficulty: Easy
Servings

18

cookies
Prep time

15

minutes
Cooking time

16

minutes

These Breakfast Cookies are a great make ahead meal. Combine with a piece of fruit or a cup of yogurt and you are all set!

Ingredients

  • 3 bananas

  • 1/4 cup coconut oil, melted

  • 1 tsp vanilla extract

  • 2 cups quick cooking oats

  • 2/3 cup flour

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 2/3 cup shredded coconut, sweetened or unsweetened

  • 3/4 cup dark chocolate chips

  • 1/3 cup almond slivers

  • 1/3 cup dried cranberries

Directions

  • Preheat oven to 350 degrees. Smash bananas with a fork in a large bowl. Stir in oil and vanilla. Set aside.
  • Stir oats, flour, baking powder and salt in a medium bowl. Add dry mixture to banana mixture and stir until combined.
  • Add coconut, chocolate chips, cranberries and almonds. Stir until blended.
  • Shape into 18-22 dough balls. Place on parchment lined or lightly greased cookie sheet. Flatten with palm of your hand.
  • Bake 14-16 minutes or until golden brown on sides and bottom.
  • Allow to cool before serving.

Notes

  • Keep cookies in an air tight container for up to 6 days.

Ummmmm…. also, after I wrote this, I pulled out my copy of Shauna Niequist’s “Bread & Wine” to look up a recipe and realized she has a Breakfast Cookie recipe in that book!!! I love her and that book. Her recipe is very similar. The thing I love about both recipes is that you can add or omit all of the things like chocolate chips, pecans, almonds, coconut, cranberries and so on. I think it would be so good with peanut butter chips! Anyways, just wanted to update you!

Leave a Comment

Your email address will not be published. Required fields are marked *

*