Almond Cherry Coconut Breakfast Cookies

I’ve been a little behind on the blog posting front. If you haven’t caught on by now, my posting tends to go in waves. I’m okay with it. 

I think I’ll catch you up on life happenings in another post, but tonight, I’m going to share a recipe.

I can’t remember that last time I did that. 

For being gluten-free and vegan (no butter, oh my!), I’d say my first attempt at “breakfast cookies” turned out quite well.

You can’t feel guilty about indulging in a cookie or two at 10:00am when they’re loaded with nothing but nuts, seeds, and Omega-3s. 

Almond Cherry Coconut Breakfast Cookies

inspiration a la Running to the Kitchen

• 1 c. rolled oats
• 1/2 c. almond flour
• 1/4 c. unsweetened coconut flakes
• 1/4 c. dried cherries
• 1/3 c. walnuts, roughly chopped
• 2 T ground flaxseed
• 1 T chia seeds 
• 1/2 tsp. sea salt
• 1 banana, mashed
• 1/4 c. coconut oil, melted
• 1 T pure maple syrup
• 1 tsp. vanilla extract

1. Line a baking sheet with parchment paper.
2. Combine oats, almond flour, coconut, cherries, walnuts, seeds, and salt in a large bowl.
3. In a small bowl, combine banana, coconut oil, maple syrup, and vanilla.
4. Pour wet ingredients into dry and mix well.
5. Spoon dough (2-3 tablespoons each) onto the baking sheet and form into thick, biscuit-like cookies.
6. Bake @ 350F for 20 minutes, until tops and edges turn golden brown.

Makes ~12 cookies. 

Instagram for the win. 

…and I’ll be seeing you soon! 

Tagged as: Almond Cherry Coconut Breakfast Cookies