If you prefer a lighter breakfast, or are rushed for time in the morning, these breakfast cookies are the perfect option for you! The combination of the coconut, cacao, and banana make for a delicious, soft cookie texture that go so well with a morning coffee, whether that be enjoyed at the breakfast table, or on your morning commute, these will make your mornings that little bit easier. This simple recipe contains the perfect balance of proteins, carbs, and healthy fats, to keep you feeling satisfied and ready to conquer the day!
COCONUT CACAO BREAKFAST COOKIES
- Nutritional Breakdown: per portion (whole recipe)
(g)
- Calories: 160 (1440)
- Carbs: 22.3 (200.7)
- Fat: 6.8 (61.2)
- Protein: 5.1 (45.9)
- Sodium: 0.0036 (0.0324)
- Sugar: 3.2 (28.8)
- Preparation time: 15 minutes
Cooking time: 20-25 minutes
Makes 9 cookies
INGREDIENTS
- 2 medium bananas
- ¼ cup raw cacao powder
- 1 ¾ cups traditional oats
- ¼ cup seeds (I used sunflower seeds and pepitas)
- 1/3 cup unsweetened coconut flakes
- ¼ cup goji berries
- 2 tbs natural drippy almond butter
- 1.5 tsp Nuvia natural sweetener
- ¼ tsp salt
- Dash cinnamon
- 1 tsp baking powder
METHOD
- 1. Preheat oven to 170C fan forced.
- 2. In a large bowl, add bananas and mash thoroughly with fork.
- 3. Add the rest of the ingredients and stir well to combine. Mixture should form together but still be wet to touch.
- 4. Add tablespoons of the mixture to a lined baking tray and flatten slightly with a spoon or your hand to form cookie-like shapes. These cookies will not spread when cooking so you can place them close together.
- 5. Bake for 20-25mins. ENJOY!
TIPS AND TWEAKS
If desired, these cookies can be made with desiccated coconut for a finer, less chunky cookie – however the mixture will be more wet and harder to handle, so you may need to add more coconut or oats so the cookie shape can still be formed.
The almond butter can be replaced with any nut or seed butter you like! I just preferred almond butter for this recipe as it doesn’t have as strong of a flavour so it won’t overpower the coconut cacao taste.
The sweetness of the cookies will depend on the sweetness of the bananas, so you might have to adjust the amount of sweetener accordingly.
I preferred these cookies warmed up with extra nut butter lathered on top!
Store in an airtight container in the fridge for up to 5 days.
