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Loaded Banana & Coconut Oatmeal Breakfast Cookies

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Loaded Banana & Coconut Oatmeal Breakfast Cookies

I’m pretty sure I’ve mentioned how much my family loves oatmeal on this blog before.  In case you are new here, well, we just love it!  I use it in anything I can and besides being good for us, it keeps my growing children, with hearty appetites, nice and full.

Warm breakfasts were on the menu last week because of the frigid temperatures, and we just finished up the last of the Banana Bread Baked Oatmeal that I had stored in the freezer.  Because of the cold weather, our furnace has been running more than usual, and I have been doing extra baking, so that has left me with yet another bunch of very ripe bananas on my counter.  To be honest they were getting pretty darn black, so they needed to be turned into something yummy immediately!  I was pretty sure my children would be looking for something a little different than the baked oatmeal we’d been eating for the past week, so I decided to add those bananas and a mixture of other ingredients to a cookie type batter.  A breakfast cookie!  Of course these were going to be pretty healthy, but I knew everyone would be excited about having a “cookie”  in the morning for breakfast.

These crisp on the outside and slightly chewy on the inside Loaded Banana & Coconut Oatmeal Breakfast Cookies not only have a great banana flavor, but they are made with organic extra virgin coconut oil, and are also loaded with walnuts, golden raisins, shredded coconut and ground flax seed.  These cookies are perfect for breakfast or for a snack on the go.  These tasty cookies would also be a great snack to bring along with you if you are traveling this Spring.   If you are looking for something different to do with your ripe bananas, give these breakfast cookies a try!

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Loaded Banana & Coconut Oatmeal Breakfast Cookies

Ingredients

  • 1/4 cup Nutiva Extra Virgin Coconut Oil, melted and cooled
  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 2 very ripe bananas (normal size, not huge), mashed
  • 1 egg
  • 1 tsp. vanilla extract
  • 1 1/2 cups old fashioned oats
  • 3/4 cup whole wheat flour
  • 1/4 cup ground flax seed
  • 1 tsp. cinnamon
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup walnuts, measured then roughly chopped
  • 1/2 cup shredded coconut
  • 1/2 cup golden raisins

Instructions

  1. Preheat your oven to 375 degrees.
  2. In your Kitchen Aid Mixer, combine the butter, coconut oil and sugar until well combined.
  3. Mix in the mashed bananas.
  4. Add the egg and vanilla and beat together.
  5. Add and mix the flour, oats, flax seed, soda, salt, and cinnamon to combine.
  6. Stir in the walnuts, shredded coconut, and golden raisins and mix together just until incorporated.
  7. Line your baking sheet with parchment paper and drop batter onto the baking sheet with an ice cream scoop. *My scoop is a little under 1/2 cup - these are larger cookies
  8. Bake for 12 minutes or until light golden brown and a toothpick inserted into the cookie comes out with moist crumbs not raw batter.
  9. Remove from the oven and cool.
  10. Serve warm or room temperature.
  11. Makes about a dozen breakfast cookies.
  12. *To freeze: Let cool completely and store in a freezer friendly container or bag and take out as needed.
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Comments

  1. Ginger says

    Featuring you today over on my blog! Thank you so much for linking up to {wow me} wednesday!

    Ginger @ GingerSnapCrafts.com

  4. Nibbles By Nic says

    FANTASTIC!!! Thank you for joining us at WONDERFULLY CREATIVE Wednesdays with this healthy breakfast treat!! (I just shared them on FACEBOOK, TWITTER & PINTEREST!!!) xo Nic

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