July 21, 2014

Breakfast Cookies

Yall have heard over and over my love for Bread & Wine by Shauna Niequist.  I have already tried three of her recipes, but I decided to try her recipe for Breakfast Cookies!

They were husband approved, which makes them a success in my book! I love that they are healthy so I can send them with Chris to the field for a pregame snack.

Breakfast Cookies
adapted from Bread & Wine by Shauna Niequist

3      large ripe bananas, well mashed (about 1.5 cups)
1/4   cup coconut oil, warmed just a little so it isn't solid (or alternatively, olive oil)
1      teaspoon vanilla
1      teaspoon almond extract (I added this because I love almond extract in anything remotely sweet)
2/3   cup almond meal
1/2   teaspoon sea salt
1      teaspoon baking powder
2/3   cup shredded coconut (I left this out because neither the husband or I like coconut)
1/2   cup chopped walnuts (I used chopped almonds this time because I had some on hand)
1/4   cup chocolate chips (obviously the best part)

In a large bowl, mash the bananas with a fork, then add in coconut oil and vanilla (and almond extract).

Add the oats, almond meal, salt, and baking powder, and stir until combined.  Add the coconut, walnuts (or any other nuts), and chocolate chips and stir again.

Form the dough into 12 balls on a parchment-lined baking sheet and flatten them a little bit.  Bake at 350 degrees for 14 to 16 minutes.

Enjoy these yummy breakfast cookies! Let me know what you think or if you have any variations!


  1. YUM! I haven't made these yet but I'm so going to have to now that I've read this! They look fantastic :)

    1. They are fantastic! And I don't feel too guilty eating them. There aren't enough chocolate chips to be that bad!