Fruity Breakfast Cookies

Written By Savannah Bukant

I come back to this recipe again and again for a sweet, balanced treat. They are my favorite! You are welcome to personalize the add-ins for your desired flavor and texture. I err on the side of overcooking, both to get a crispy base and to dry out some of the moisture from the fruit. If undercooked, they may be a bit doughy. Enjoy, and let me know how they turn out. :)

Ingredients 

  • 2 ripe bananas, mashed

  • 1/2-1 apple, finely diced

  • ¼ c coconut oil or oil of choice

  • 1 c rolled oats

  • 2/3 c oat flour (or other flour of choice)

  • 1/3 c tapioca flour (or other flour of choice)

  • ¼ c coconut sugar

  • ¼ c collagen peptides (or sub ¼ c flour)

  • ½ tsp sea salt

  • ½ tsp cinnamon

  • ¼ tsp ginger

  • 1 tsp vanilly extract

  • ½ c ground flaxeed + ½ c water, mixed

  • 1 c pecans or walnuts, finely chopped

Instructions 

  • Preheat your oven to 375 degrees F. Line a baking sheet with parchment paper.

  • Combine ½ c flax with water in a small bowl. Stir and set aside

  • Combine coconut oil, coconut sugar and vanilla in a medium-sized bowl. Add ground flaxseed and and combine. Stir in mashed banana and apple.

  • Combine flours, salt, cinnamon, ginger, coconut sugar, and collagen powder in a separate bowl. Mix well.

  • Add the dry mixture to the wet mixture and stir well to combine. Stir in the oats and nuts until incorporated.

  • Scoop the “dough” into 12-15 round cookies and flatten slightly. Dough will be moist, like muffin batter consistency.

  • Check after 15 minutes. Cook another 5-10 minutes or until the center is cooked through and the bottoms start to crisp up.

  • Let the cookies sit for 5-10 minutes, then cool completely on a wire rack

  • These cookies are quite moist from the fruit, so store them uncovered or in the fridge.

Notes

  • Use whatever flour you please (but note the consistency might change slightly)

  • You can use flour in place of collagen

  • Feel free to decrease the flax by 1 TBS and substitute an egg (I can’t personally comment on how this will change the consistency)

  • Can substitute other nuts, dried fruit, or spices as desired

Want to catch Dr. Savannah’s latest nourishing recipes? Make sure she has your email so you don’t miss what’s coming! Click here to join for free.

Savannah Bukant
Next

Maple Granola