Its been ages since I posted but I felt compelled to share these yummy breakfast cookies. The world may be off it’s axis and many things are evolving and unknown, but one thing remains true cookies for breakfast are the best, especially when you have a delicious cup of coffee to wash them down with. Seems I always have a few overly ripe bananas on hand and this is a fun way to use them up. Enjoy! I was inspired for this recipe from here
Of Course I altered the recipe to suit my tastes but feel free to try the original too.
Chunky Monkey Gluten Free Breakfast Cookies
2 Ripe Medium Bananas, Sliced
2 TBL Honey Or more to taste
1 Tsp Vanilla
1/2 Cup Nut Butter (Almond, Peanut Butter, or Mixed nut Butter) I used Kirkland mixed nut butter
1 Cup Almond Flour
1/4 Cup Cassava Flour
1/2 Tsp Baking Soda
3/4 Tsp Salt
1/2 Cup Shredded Unsweetened Coconut
1/2 Cup Dark Chocolate Chips
1/2 Cup Dried Tart Cherries
Preheat oven to 350*
Mix bananas, egg, honey, vanilla and nut butter together with a hand blender, add in the flour salt, baking soda and mix until everything is incorporated.
Finally mix in coconut, chocolate chips, and cherries.
Scoop out dough onto baking sheets lined with parchment paper . I make them somewhat large like 6 cookies to a sheet. Flatten the dough slightly and Bake for 10-12 minutes or until cookies are set up and brown on the edges. Cool and enjoy!!
Substitute nuts or other dried fruits to your liking. Makes about 1 Dozen scrumptious Cookies.