Recipe was downloaded from www.naturespath.com

Mango Coconut Breakfast Cookies

Posted under Breakfast & On the Go, Nature's Path, Vegan, Vegan Friendly on April 11, 2017

Prep Time: 10 Minutes
Cook Time: 12 Minutes
Serving Size: 12 cookies

Vegan

These delicious breakfast cookies offer a trio of sunny tropical flavors paired with creamy cashew butter. The goodness of coconut, mango, and banana is sure to boost your morning!

Ingredients

1 1/2 cups Nature's Path Old Fashioned Organic Oats
1/2 cup whole wheat all-purpose flour
3/4 cup Nature's Path Coconut & Cashew Butter Granola
1/2 tsp baking powder
1/4 tsp baking soda
1/4 cup chopped dried mango
1/4 cup coconut flakes
1/3 cup chopped banana chips
1 cup mashed overripe banana
1/4 cup cashew butter
1/3 cup coconut sugar
1 tbsp melted coconut oil

Directions

Preheat oven to 350F. Line a baking sheet with parchment paper.
Stir together Old Fashioned Organic Oats, whole wheat flour, Coconut & Cashew Butter Granola, baking powder, baking soda, mango, coconut, and banana chips.
In a separate bowl combine mashed banana, cashew butter, coconut sugar, and melted coconut oil.
Mix wet ingredients into dry ingredients. Do not over-mix. Portion dough into 1/4 cup scoops, spaced evenly on your baking sheet. Leave about 1" between cookies. Use your hands to gently press and shape breakfast cookies as necessary.
Bake for 10-12 minutes or until breakfast cookies are golden-brown. Cool on a cooling rack.

Note: These breakfast cookies are moist. To keep them fresh, store them in the freezer after a day or two. Microwave in short bursts or thaw at room temperature to defrost.