Healthy Breakfast Cookies

Servings: 8 cookie monster sized cookies

Prep Time: 10

Cook Time: 16

Total Time: 26

The recipe yields 8 monster sized cookies or 12 regular sized cookies. When making the standard sized cookies, baking time is reduced to 10 minutes.

5 from 30 votes

Preheat oven to 350°F. Lightly coat two cookie sheets with cooking spray; set aside.
In a large bowl, mash banana with a fork, add in almond butter, honey, vanilla, and cinnamon.
In a small bowl, combine shredded coconut, hemp seeds, baking soda, and salt.
Stir the dry ingredients into the banana almond butter mixture. If desired, fold in raisins.
Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
Store in the refrigerator inside an airtight container or resealable plastic bag for up to 4 days or freeze for up to 2 months; thaw before serving.

The recipe yields 8 monster-sized cookies or 12 regular-sized cookies. When making the standard-sized cookies, baking time is reduced to 10 minutes.

Nutritional information is calculated with raisins.

Whole30 & KickStart: omit the honey and substitute for ⅓ cup unsweetened apple sauce + ½ teaspoon liquid stevia.