Coco-Hazelnut Breakfast Cookies
Yes, cookies for BREAKFAST – you read that right! These cookies are full of nutrients, fiber and protein and are perfect for breakfast or a snack on the go.
- 2 cups rolled oats
- 2/3 cup hazelnut meal
- 1/2 cup unsweetened shredded coconut
- 1/2 tsp cinnamon
- 1/2 tsp fine ground sea salt
- 2 fresh medjool dates (optional – if you like them sweeter)
- 3 oz Raw Chocolate/Cacao Nibs (I used Navitas Naturals Raw Cacao Nibs)
- 3 ripe bananas, well mashed
- 1/4 cup coconut oil
- 1 tsp vanilla extract
Let’s get started:
Preheat oven to 350°F.
In a large bowl, combine the bananas, coconut oil and vanilla extract. Set aside. In another bowl, thoroughly mix together the oats, hazelnut meal, shredded coconut, cinnamon, and salt.
Add the dry ingredients to the wet and mix until well combined. Fold in the chocolate (cacao) nibs. Drop dollops of the dough, each about 1 tablespoon in size, an inch apart, onto a parchment lined baking sheet. Place in the oven and bake for 13-15 minutes.
Let Cool. Eat. OR store in an airtight, glass container in the fridge for up to one week. Enjoy them for breakfast or as a healthy and satisfying snack. You would not want to buy packaged cookies again. Ever.