Breakfast Cookies

Combining the crunchy texture of nuts, oats and shredded coconut with the sweet flavors of chocolate and banana, these breakfast cookies provide all the metabolic energy, both healthy and sugary, to power you through the day. Although their nutritious ingredients make them the perfect morning treats, these cookies can be enjoyed at any time in the day and are guaranteed to delight your taste buds with every crumbly bite.

Ingredients:

• 2 cups rolled oats

• ½ cup whole-wheat flour

• ⅓ cup unsweetened shredded coconut 

• ½ teaspoon baking soda

• 1 pinch kosher salt

• ½ cup carob or bittersweet chocolate chips

• ½ cup chopped and lightly toasted walnuts, pecans or cashews

• ¼ cup lightly toasted pepitas (shelled pumpkin seeds)

• ¼ cup raisins or craisins

• 2 tablespoons currants

• ¾ cup mashed ripe banana

• 2 teaspoons pure vanilla extract

• ⅓ cup honey (or pure maple syrup)

• ⅔ cup melted coconut oil

Directions:

1. Preheat the oven to 375° F.

2. Line two baking sheets with parchment paper; set aside.

3. In a medium bowl, whisk together the oats, whole-wheat flour, coconut, baking soda and salt.

4. Using a stiff rubber spatula, mix in the carob/chocolate chips, nuts, pepitas, dried fruit, banana, vanilla, honey and coconut oil until thoroughly combined.

5. Allow the dough to sit for 15 minutes.

6. Scoop the cookie dough onto the baking sheets into about seven thick 3-tablespoon disks. Keep in mind that molding the cookies into desired sizes will impact the baking time.

7. Bake one sheet at a time until the bottoms of the cookies are golden-brown, about 12-14 minutes.

8. Once the cookies have sat on their baking sheets long enough to avoid crumbling, transfer to a cooling rack.

9. Share with others to spread the delectable flavors and textures and fill everyone’s day with energy!

Check out cupofjo.com for the original recipe.