I have been trying to find a good balance in our lives between baked goods all day – everyday and only eating salad (which gets old fast). In an effort to find that balance I bought the cookbook Run Fast. Cook Fast Eat Slow. by Shalane Flanagan and Elyse Kopecky. These two women are amazing athletes and although I too run, I would never say that I run fast. These days I love running on the lake front with the boys, but if you take an already slowish runner and add about 60 lbs of toddler and a double jogging stroller you can just imagine our super fast pace. That being said, the recipes in this cookbook are fantastic. I have loved getting back into meal prepping for the week on Monday and having breakfast, lunch and dinner options ready and easy to access. One of the breakfast options I made this week is Coconut Banana Breakfast Cookies. I posted a picture on Instagram wondering if this would be a recipe that anyone would be interested in, I honestly didn’t think it would get much of a response and I was shocked by how many people said “Yes!” So here it is-
The ingredients needed for this recipe are- 1 1/2 cups old fashioned rolled oats, 1 cup shredded coconut, 2/3 cup coconut flour, 1/2 cup raisins, 2 teaspoons ground cinnamon, 1/2 teaspoon salt, 4 eggs, 2 mashed bananas, 1/2 cup butter (I subbed butter for coconut oil because I didn’t have coconut oil), 1/4 cup honey and 1 teaspoon vanilla.
Preheat the oven to 350 F degrees. While the oven is preheating, I took my 2 fresh bananas (because I didn’t have old spotted bananas) and put them on a baking sheet lined with foil. I threw them in the oven for 10 minutes, then flipped them and put them back in the oven for 10 more minutes. Then I peeled them and added them to a bowl. They were now magically soft and ready to mash.
In a large mixing bowl, I added all the dry ingredients – the oats, coconut, coconut flour, raisins, cinnamon and salt. I used a fork to mix them all together and break up any clumps of coconut or raisins.
In a medium bowl I used a fork to mash the bananas, then added the rest of the wet ingredients – the eggs, butter (or coconut oil), honey and vanilla. Then I used the folk to mix all the ingredients together making sure the eggs and all incorporated.
I added the wet ingredients to the dry ingredients and used the same fork to mix them all together. I covered the bowl with plastic wrap and put the bowl in the fridge for 30 minutes.
I pulled the bowl out and used my medium oxo cookie scoop to scoop out the cookie dough onto a baking sheet covered in parchment paper. I then wet my fingers and slightly smashed down the cookies. I baked the cookies for 18 minutes at 350 F degrees. The bottoms were beginning to brown and the cookies were setting up nicely. I let the cookies cool on the baking sheet.
Since these cookies use coconut flour, they have a beautiful texture that is both crumbly but still soft. The flavor is sweetened from the banana, honey, coconut and raisins. I at two of them this morning before heading to the gym and was still pleasantly full afterwards. Having a batch on hand could not be easier for a grab and go morning treat.
- You could add anything you want for your mix-ins in these cookies, walnuts, pecans, sliced almonds, chocolate chips, craisins and white chocolate chips, pumpkin seeds and pumpkin pie spice instead of just cinnamon…the possibilities are endless.
- These are definitely a “healthy” cookie as my sister Amy would say, they do not feel super indulgent, but they are super yummy
- I have LOVED every recipe that I have tried from this cookbook and cannot recommend it enough!
Recipe: Breakfast Cookies
- 1 1/2 cups old fashioned rolled oats
- 1 cup shredded coconut
- 2/3 cup coconut flour
- 1/2 cup raisins (or other mix-ins)
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 4 eggs
- 2 mashed ripe bananas
- 1/2 cup melted butter or coconut oil
- 1/4 cup honey
- 1 teaspoon vanilla
- In a large mixing bowl add all the dry ingredients – oats, coconut, coconut flour, raisins, cinnamon and salt and mix to combine.
- In a medium bowl mix the wet ingredients – eggs, mashed bananas, butter or coconut oil, honey and vanilla and mix to combine.
- Add the wet ingredients to the dry ingredients and mix to combine.
- Cover in plastic wrap and chill for 30 minutes. Preheat the oven to 350 F degrees while chilling.
- Using a medium oxo scoop, scoop cookies onto a baking sheet lined with parchment paper. Wet finger and slightly smash down the tops of the cookies. Bake for 18 minutes and let cookies cool on baking sheet.
Recipe adapted from Run Fast. Cook Fast Eat Slow. by Shalane Flanagan and Elyse Kopecky