Breakfast Cookies {with banana, coconut, chocolate and more!}

by Lauren



I made these twice in 4 days. If that’s not proof of their convenience, simplicity, and delicious flavor, I’m not sure what is. You know those bananas that are the verge of death in your fruit bowl? Don’t you dare toss them – make breakfast cookies instead.

I know, these cookies have zero butter or sugar but that makes them breakfast-worthy and they do still taste like and resemble cookies. Chris gobbled up 3 in no less than 5 minutes, straight out of the oven. That’s when they are their ooey gooey best but the remainder (at least a week’s supply) live in our freezer.

We happily slip one or two of them out of the freezer and bring them to work each day.


These delicious little breakfast cookies were from what has quickly become one of my favorite books, Bread & Wine by Shauna Neiquist. I adore this book.

She perfectly combines faith, food, friendship, and family into one easy-to-read narrative that includes a handful of recipes that are right up my alley. From blueberry crisps and Caesar salads to pork tenderloin and cookies, they are all fantastic.


I gave this book to Chrissy for Christmas because I found it so inspiring. Shauna does a wonderful job of describing her passion for gathering people you love around the table. She makes it easy and has you wanting to invite people into your home, no matter the size of your home or your abilities in the kitchen.

The beauty of these cookies is their adaptive ability. If you don’t like coconut, leave it out. If you love cinnamon, add it in. These are easily adapted to become your favorite cookie. Try them dipped into a hot cup of coffee for a real treat.

Breakfast Cookies

Only slightly adapted from Bread & Wine: A Love Letter to Life Around the Table


3 bananas, mashed

¼ cup coconut oil, melted (or olive oil)

1 teaspoon vanilla

1 teaspoon cinnamon

2 cups rolled oats

2/3 cup almond meal

½ teaspoon salt

1 teaspoon baking powder

2/3 cup shredded unsweetened coconut

½ cup walnuts, chopped

¼ cup chocolate chips

¼ cup cranberries (or other dried fruit)


Preheat oven to 350. Mash bananas using a fork or by beating in your stand mixer. Add coconut oil and vanilla and mix to combine.

Add the oats, almond meal, cinnamon, salt, and baking powder and stir until combined. Add the coconut, walnuts, cranberries and chocolate chips and mix.

Line two baking sheets with parchment paper and using your hands form dough into 24 balls. Gently press down to flatten them just a little. Bake 14 minutes and let cool on tray.


From the Little Yellow Kitchen,


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6 Responses to “Breakfast Cookies {with banana, coconut, chocolate and more!}”

  1. YUM! I love anything with chocolate and coconut together. I can’t believe these don’t have sugar. This would be perfect for my little toddler!

  2. Love these!! Making another batch right away! I’m trying to cut down on refined sugars, so these are perfect for any sweet cravings. Thanks :)

  3. Lauren

    Yay! I make them every Sunday and have them all week long. Enjoy!

  4. Hi Lauren! I LOVE these cookies! I was wondering if you could substitute applesauce for the bananas. I don’t always have overripe bananas on hand so I thought maybe applesauce would be a good substitute. If so, how much do you think would be the equivalent to 3 bananas?? Thanks so much in advance for your help!!

  5. Lauren

    Hi Liz! Applesauce would work although the batter might be a little more wet than with a banana. I’d have to test it to give you an accurate measurement but my guess would be to use a little less applesauce than the 3 bananas measures up to. Hopefully that helps! If I get around to testing you, you’ll be the first to know :)

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