collaborations, food

Banana Coconut Breakfast Cookies

In case you missed it, this is the second post in a two part collaboration series with Rogers Foods and Cooking in my Genes. See our first recipe, Almond Butter Squares, right hurr.

I’ve always thought the concept of a breakfast cookie was BS until these Banana Coconut Breakfast Cookies came into my life. The idea of a breakfast cookie always seemed too good to be true. How could I combine the sweet and delicious aspects of a cookie with nutritious food that would keep me full until my 10:00 snack?

Good thing my bae, Cooking in my Genes, was full of amazing ideas. We met up and started playing with ingredients and soon we had come together with these cookies. They have all of our favorite things – toasted coconut, banana and Roger’s granola, with the healthy stuff – unsweetened apple sauce, Roger’s oats and ancient grains. These are serious addictive…not to mention delicious dipped in some almond milk!


Print Recipe
Banana Coconut Breakfast Cookies
100% lactose free breakfast cookies fill you up with Roger's Ancient Grains and granola
Servings
cookies
Servings
cookies
Instructions
  1. Set your oven to broil, spread the coconut out on a baking sheet and toast 2-3 minutes or until golden brown. Once toasted set aside.
  2. Pre-heat your oven to 350F and prepare a baking sheet with parchment paper.
  3. Mash the bananas in a bowl. To the bananas stir in the applesauce, egg, vanilla and honey and mix well.
  4. Next, add in the baking powder, baking soda and salt and mix well.
  5. Then add in the toasted coconut, porridge oats & ancient grains, regular oats, dried cranberries and granola.
  6. Scoop out the dough about 2 tablespoons at a time and place on your parchment lined baking sheet, keeping about 2 inches in between each cookie.
  7. Press down slightly on each cookie to create a disc shape before placing the cookies in the oven to bake.
  8. Bake for 15 minutes or until the cookies are slightly golden brown, then remove the baking sheet from the oven and let the cookies cool on the baking sheet for about 2-3 minutes. Then remove the cookies to a cooling rack.
Recipe Notes

Pro tip: Use an ice cream scoop for the cookie dough – one scoopful per cookie.

Store these cookies in a sealed container for up to 5 days. You can also freeze them after they have cooled and take them out as you wish – they should last about a month.

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