Let’s have cookies for breakfast! Want to?
I’ve been searching for more recipes that I can make and freeze for easy meals and snacks one baby arrives. Cookies seemed to be a natural choice, especially loaded with cherries, shredded coconut and macadamia nuts.
These remind me of a granola bar in cookie form. Sweet enough to be a snack yet wholesome enough to be breakfast. Make a batch of them in advance and freeze whatever you aren’t going to eat over the next few days. Then, defrost in the fridge overnight or place in the oven to gently warm for 5-10 minutes.
If you like banana bread, then you will love these hearty cookies. I wanted to keep them vegan and easily gluten-free so everyone could enjoy them. They are thicker than a regular cookie, but with enough chew to feel hearty.
I’ve been known to slather ’em in additional cashew butter, so feel free to go that route as well.
I found a giant tub of cashew butter a few months ago at Costco for less than $5 and have been using it as often as possible. I love the tropical undertone (and the cost), but if you can’t find cashew butter- don’t worry. Any nut butter will work.
Same goes for the mix-ins. These are easily customizable to whatever you want to have. I choose tropical with coconut, cherries and macadamia nuts but chocolate chips, other dried fruit and nuts will also work.
Full recipe video is below! Enjoy.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Watch how to make it here:Print
Tropical Trail Mix Breakfast Cookies! These cookies are lightly sweetened, packed with fiber and nutrients and perfect for breakfast or on-the-go snacking. Vegan and easily gluten-free.
- 1 tablespoon ground flaxseed (whole flaxseed will not work)
- 2 tablespoons water
- 2 very ripe bananas
- 1/2 cup cashew butter (see note)
- 2 tablespoons melted coconut oil
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1 1/2 cup rolled oats
- 3/4 cup all-purpose flour
- 1/3 cup almond meal
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/3 cup chopped macadamia nuts
- 1/3 cup dried cherries
- 1/3 cup shredded coconut
- Preheat oven to 350 degrees F.
- Whisk together the ground flax seeds and water in a large bowl and set aside for 3-4 minutes to gel together.
- Add in the ripe bananas and mash together. The bananas should break down into a thick puree, but it’s OK if there a few chunks remain.
- Add in the cashew butter, coconut oil, vanilla extract, and maple syrup. Stir together until well combined.
- Add in the oats, flour and almond meal and stir together until just combined. Add in the nuts, cherries and shredded coconut and stir together a few more times until just combined.
- Drop onto a cookie sheet (I use this scoop for uniform cookies) and bake for 12-15 minutes until just set and golden brown. I like these with a little chew in them, not overly dry. Try them at 12-13 minutes and then add another minute or two if needed.
I got a big container of cashew butter at Costco for less than 5 bucks, so I’ve been using this one more often. However, I know that it can be hard (and sometimes expensive) to find cashew butter- therefore, feel free to sub in any other nut butter of your choice.