Who doesn’t want to eat a cookie for breakfast? I sure do. And let me tell you, it’s pretty easy to get the kids to eat a cookie on their way to school. Heehee. These cookies are packed with bananas, coconut, raisins, and almonds—all very wholesome and nutrient-dense ingredients. So you can hand out breakfast cookies to the kiddos with a smile on your face, knowing that they are starting their day o right.
Note: Make a batch of these Breakfast Cookies on the weekend, and store them in an airtight container in the fridge for quick, on-the-go weekday breakfasts.
3 Bananas
½ cup unsweetened apple sauce
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 teaspoon apple cider vinegar
⅓ cup coconut flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
¼ teaspoon sea salt
2 cups unsweetened shredded coconut
½ cup black raisins
¼ cup sliced almonds
Preheat the oven to 350 ̊F. Line a baking sheet with parchment paper.
Combine the bananas, applesauce, coconut oil, vanilla extract, and apple cider vinegar in a food processor. Blend until smooth.
Combine the coconut flour, cinnamon, baking soda, and sea salt in a medium bowl.
Add the dry ingredients to the food processor. Pulse until combined. Add the shredded coconut, raisins, and sliced almonds and mix with a big spoon.
Place large scoops of dough, using an ice cream scooper, on the prepared baking sheet. Lightly press the balls of dough down into cookie shape. Sprinkle a few pieces of sliced almonds and raisins on each cookie. Bake for 25–35 minutes, until golden and baked through. Allow to cool for 5 minutes on the pan, and then transfer to a cooling rack. Store in an airtight container in the fridge. Enjoy!
Calories: 76
Fat: 3g
Carbohydrates: 10g
Sodium: 61mg
Fiber: 2g
Protein: 1g
Sugar: 3g