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Trail Mix Breakfast Cookies

Liz Winters
Prep Time 10 minutes
Cook Time 15 minutes
Inactive Time 20 minutes
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.