Ingredients
Scale
- 1 ripe banana
- 1/2 c. Honey MELT Organic spread
- 1/2 c. crushed pineapple drained
- 1 egg
- 1 1/2 c. uncooked quick oats
- 1/2 c. spelt or whole wheat flour
- 1/2 tsp. salt
- 1/2 tsp. baking soda
- 1/2 c. unsweetened flaked coconut
Instructions
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Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.
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Mash banana in a large mixing bowl or stand mixer bowl. Add MELT, pineapple, and egg. Mix on low speed with stand mixer or hand mixer for 1-2 minutes until thoroughly combined.
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Add oats, flour, salt, and baking soda. Stir until dry ingredients are completely mixed in. Add coconut, and stir just until incorporated.
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Use a 1/4 c. measuring cup to drop disks of cookie dough two inches apart on the prepared baking sheet. Press each cookie with the bottom of the measuring cup to be about an inch high. Bake in preheated oven for 15-18 minutes until lightly brown and centers are set. Cool before serving.
Notes
If you like a sweeter breakfast cookie or want to serve these as dessert, add up to 1/2 c. sugar with the liquid ingredients.
- Prep Time: 10
- Cook Time: 15
- Category: Breakfast