COCONUT breakfast cookies

Looking for a quick, yummy breakfast or a nourishing afternoon snack? These moist and delicious cookies featuring bananas, oats, walnuts and lots of coconut are just the ticket. If you like, you can replace the protein powder with 2 tablespoons flaxseed meal and a few drops of pure vanilla extract.

Ingredients: 

• 1/2 cup mashed ripe banana (from 1 large or 1 1/2 medium bananas)
• 1/4 cup melted coconut oil
• 1 cup quick-cooking rolled oats
• 1/3 cup shredded dried coconut
• 1/3 cup finely chopped walnuts
• 2 tablespoons Whole Foods Market Plant-Based Recovery Sport Vanilla Protein Powder
• 1 tablespoon chia seeds
• Pinch fine sea salt

Method: 

Preheat the oven to 325°F. Line a baking sheet with parchment paper.

In a large bowl, stir together bananas and coconut oil until smooth. Stir in oats, dried coconut, walnuts, protein powder, chia seeds and salt. With your hands, roll mixture into 12 balls, each about the size of a Ping-Pong ball, and place about 2 inches apart on the prepared baking sheet. With the bottom of a glass or the palm of your hand, flatten cookies until they are about 2 inches in diameter. (If they flatten unevenly or edges crack, you can press them into a neater round shape but it’s not necessary.)  

Bake until cookies are lightly browned and dried, 20 to 25 minutes. Let cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack and let cool completely. Cookies will keep in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.

Nutritional Info: 

Per Serving: Serving size: 1 cookie, 130 calories (80 from fat), 9g total fat, 6g saturated fat, 40mg sodium, 9g carbohydrates, (2 g dietary fiber, 2g sugar), 3g protein.