If you don’t like coconut…I’m sorry. I love it! My sister sent me this recipe from the blog Kumquat, and it sounded delicious, but since it was -48 with windchill, no WAY was I going out for groceries, so I made do with what I had. I also used raw honey instead of agave, because agave is high fructose and highly processed, which is NOT what I’m going for here. I’m psyched about these cookies, because they’re super tasty, and will make breakfast a lot easier for me to remember. *Update* I think these would be super tasty with some Sunbutter, Almond butter, or Peanut Butter in them. Maybe even chocolate chips, if you’re look for more of a “trail mix” feel.
Cranberry Almond Breakfast Cookies
Preheat oven to 350 degrees F and line a cookie sheet with parchment paper
Mix together in a medium sized bowl:
1 1/2 c. gluten free rolled (old-fashioned) oats
1 c. unsweetened coconut flakes (the big ones, not little ones)
1 Tbsp flax meal
1/2 tsp salt
3/4 c. chopped almonds
1/2 c. dried cranberries (this would be even more yummy if you had the orange flavored ones!)
In a small bowl, mash together
3 very ripe bananas
1/4 c. coconut oil (in a liquid state)
1 Tbsp raw honey (use agave if vegan)
1 tsp vanilla
If you can’t get it to mash completely, use a whisk or an immersion blender
Add the wet to the dry, mix up until well combined and everything’s wet.
Press 2 Tbsp of the mix into a 2 1/2 inch round cookie cutter that’s been sprayed with olive oil.
Continue until mix is used up (will make just over a dozen cookies)
Bake for 25 minutes until golden and fragrant