Yay, cookies for breakfast!!
These are a delicious, quick breakfast option that can easily be eaten on the go, or just as a yummy snack. They are very filling!
I found the recipe for “The Ultimate Breakfast Cookie” and needed to change it a bit because my sister-in-law is allergic to bananas. I couldn’t make cookies for breakfast that she couldn’t enjoy, I would’ve felt terrible!
Typically, bananas are a substitute for eggs and butter, so I played around with the recipe and figured out how to make it without bananas. I’m including parts of the original recipe in parentheses in case you prefer to make it with bananas, or applesauce.
I added more cinnamon, so they are quite “cinnamony”, if you don’t love cinnamon like I do, only use one tablespoon. I also used sunflower seed flour instead of almond flour, so they had more of a “seedy” taste, if you don’t want that, use almond flour.
Finally, don’t let the shredded coconut be a turn off. I’m not a huge fan of coconut flavor but didn’t find it over powering, if anything I tasted a lot of cinnamon!
Honeychick Homestead 