Cherry Almond Breakfast Cookies {DIY Wednesdays}

Okay, okay… using the word “cookie” might be a bit of a stretch, but these little numbers are fantastic, healthful, very easy, and they taste pretty good too. 😉

I used this recipe, but made several modifications {minor ones} so I will just tell you what I did. My yield was 12 large cookies.

You will need:

1.5 cups rolled oats {I used GF rolled oats}
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1 cup almonds, chopped
1 cup dried cherries {mine were tart cherries}, chopped

3 ripe bananas, mashed
1/4 cup coconut oil
1/2 tablespoon vanilla extract

Preheat the oven to 350F and line a baking sheet with parchment paper.



Combine dry ingredients in a mixing bowl, then inhale very deeply because that will probably be the most amazing thing you smell all day.

Once you’re done enjoying that heavenly aroma… combine all the wet ingredients into another bowl, being sure to mash up the bananas.


Then add the wet ingredients to the dry ones and mix thoroughly.


Press the batter into a cookie cutter, I used a heart shape for fun and because we dont have a round cookie cutter anymore. 😉


Bake at 350F for about 20 minutes to start out. Leaving them in longer depending on how thick your cookies are. Mine were pretty thick and I ended up baking them for 35 minutes total, but my oven is rather stupid and temperamental so just keep an eye on them.


They should be a lovely golden brown, but take them out before the edges burn. And there you go, a lovely, healthy, pre-made breakfast that everyone can enjoy.

Stay beautiful,



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