1-Bowl Coconut Breakfast Cookies

Recently I tried a blueberry-coconut breakfast cookie at a local cafe. I’m not usually the person that will choose the “healthy” option but it was the only vegan treat they had. It turned out to be the perfect partner for my coffee; in fact I loved it so much that as soon as I came back home I tried to replicate it… and I am proud to say, I absolutely nailed it!

Well, kind of… I substituted currants in my recipe instead of blueberries because they’re a lot easier to find in the supermarket and still taste just as good. These breakfast cookies are the perfect healthy and satisfying morning (or afternoon) pick-me-up snack. They only require one bowl to make and use ingredients that you probably have at home already.  Most importantly: they’re REALLY delicious.



Next to the coconut and currants you will also be able to taste banana as well as cinnamon, which is my favourite spice (nothing else even comes close) and takes these cookies to a whole new level.

I really hope you enjoy making this recipe, Jeremy’s going crazy for them and I make batch after batch because they’re disappearing so quickly. If you love them too, please let us know and tag us @nothangryanymore on Instagram with your creations.

xx Annick

1-Bowl Coconut Breakfast Cookies

Annick
The perfect healthy and delicious pick-me-up cookie.
5 from 2 votes

(Click on the stars to vote!)

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert, Snack
Servings 8 cookies

Ingredients
  

  • 1 flax egg (mix tbsp flax meal with 3 tbsp water in a small bowl, let stand for 5 minutes)
  • 1 banana (about 130g)
  • 1 tsp cinnamon
  • 50 g coconut sugar (or raw sugar)
  • 20 g coconut oil, melted
  • 50 g rolled oats
  • 50 g almond meal
  • 25 g currants (or dried blueberries)
  • 25 g flax seeds
  • 25 g sunflower seeds
  • 50 g shredded coconut

Instructions
 

  • Preheat the oven to 180° or Gasmark 4 and line a tray with baking paper.
  • Mash the banana in a big bowl. Then add the flax egg, cinnamon, coconut sugar and coconut oil and mix well.
  • Now add rolled oats and almond meal and mix roughly. To finish off add currants, flax seeds, sunflower seeds and shredded coconut and mix to combine everything together.
  • Take a tablespoon of batter at a time and form it in your hands to make a cookie, press it down on the baking sheet. The batter might slightly stick to your hands as it’s quite moist, but don’t worry about that, because it results in very soft and moist cookies.
  • Once all the cookies are formed and lined up on the baking tray, bake them for about 15-20 minutes. Once removed from the oven, let them cool slightly and then…enjoy!

Notes

Nutritional Information:
1 cookie contains:
Calories: 210 Fat: 13.0g Saturated Fat: 6.5g Sodium: 14.8mg Carbohydrates: 17.9g Sugar: 10.7g Fiber: 4.8g Protein: 4.9g
Nutrition Facts
1-Bowl Coconut Breakfast Cookies
Amount Per Serving (0 g)
Calories 0
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg0%
Sodium 0mg0%
Potassium 0mg0%
Carbohydrates 0g0%
Fiber 0g0%
Sugar 0g0%
Protein 0g0%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Share your creation with us on Instagram @nothangryanymore

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