Breakfast Cookies (Gluten and Dairy Free)

On busy weeks with early clients I’ve come to really enjoy having a batch of these around.

A couple for breakfast, surprisingly keeps me satisfied for a good 4 hours!

Make a batch and eat on it all week — just don’t do that every week as variety is important.

Breakfast Cookie

2 ripe bananas, mashed
1 cup unsweetened shredded coconut
½ cup almond butter (or other nut butter)
¼ cup add-in (chocolate chips, raisins, craisins, dried apple bits, chopped nuts, etc)
1 egg
2 tsp cinnamon
1 tsp vanilla
½ tsp baking soda
¼ tsp salt
Mix all ingredients together in a large bowl until well mixed.
Drop large tablespoons onto lightly greased baking sheet.
Bake at 350 degrees for 12-15 minutes or until golden brown.
Store in refrigerator up to one week or freeze.