Banana Coconut Breakfast Cookies
100% lactose free breakfast cookies fill you up with Roger’s Ancient Grains and granola
  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.