Trail Mix Breakfast Cookies are a delicious cross between banana bread and those soft breakfast bars. These light, caky cookies are a great grab and go snack before an early morning workout, easy nursing fuel, or even a good morning breakfast to stave off morning sickness. They are paleo, vegan and can easily be made nut-free by omitting the walnuts.

Making breakfast with my daughter Edith is one of my favorite activities. She’s excellent at whisking eggs, pouring flours, and pressing buttons. Her enthusiasm and joy for working together is contagious and it makes meals messier and way funner. One morning we were totally out of our staples: no eggs, no yogurt. Which really limits the breakfast possibilities. So I asked Edith what we should make.. “banana cookies!” — should have known it would be banana something.

I admittedly crinkled my nose at this because the thought of banana cookies is not particularly appealing. But decided we could play around with it. Rummaging through the cupboards I found coconut flour, tahini, some dried fruit and seeds. And like any good toddler run house, we always have bananas.

The resulting Trail Mix Breakfast Cookies have become a snack-time staple and are a great way to use up bananas past their prime.

Tips & Tricks

Play with the mix-ins for these cookies to make them your own! The method to the madness here was simply “use what we have in the cupboard and avoid going to the store.”

A food processor or high speed blender makes the process of blending tahini and bananas far easier and ensures a smoother batter.

Chilling the batter is a crucial step. It allows the coconut flour to absorb the liquid from the bananas and oil and makes the dough easier to work with. We love using these cookie dough scoops to make evenly sized cookies with minimal mess.

After cookies finish baking, carefully transfer to a plate to cool entirely. They will be fragile until cooled.

Store them in an airtight container in the fridge for up to 10 days.

Trail Mix Breakfast Cookies

Liz Winters

Print Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Inactive Time 20 minutes mins

Course Breakfast

Equipment

• Food processor

Ingredients

  

• 2 large ripe bananas
• 3 tbls tahini
• 4 tbls coconut oil softened not melted
• 1/2 tsp vanilla
• 1 tsp apple cider vinegar
• 3/4 cup coconut flour
• 2 tsps cinnamon
• 1 tsp baking soda
• 1/2 cup coconut flake
• 1/4 cup raisins or dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup walnut pieces
• 2 tbls chia seeds

Instructions

 

• In food processor, blend bananas, tahini, apple cider vinegar, vanilla and coconut oil until smooth.
• Add coconut flour, baking soda and cinnamon to wet ingredients and blend for another 15-20 seconds until fully incorporated.
• Remove blade from food processor and fold in coconut, raisins, seeds, and walnuts.
• Chill dough in fridge for 20 minutes. Preheat oven to 350 and line a baking sheet with parchment paper.
• After dough has chilled, spoon golf ball size onto parchment lined baking sheet and flatten slightly with back of spatula.
• Bake for 12-15 minutes, until edges are set and cookies are golden brown.
• Carefully transfer to plate to cool completely.
• Store in fridge for up to one week.