This sun has been making me do crazy things. Like make tropical cookies while Jack Johnson’s words float around my kitchen like happy little sunshine fairies. Wearing hula skirts.

Welcome to my thoughts. 

So, when those said cookies turn out to be soo good, but also great for you (as far as cookies go), you let those fairies be.

With no refined sugars, no flour, oats, gluten, dairy, and great superfood powerhouses like flax seeds, coconut oil, cinnamon, these little guys are great homemade snacks to have around. Or you know, breakfast cookies.

The fairies, they never tell.

Banana Macadamia Nut + Pineapple Cookies (Breakfast Cookies)

Makes 2 dozen cookies

1 banana, mashed

¼ cup flax seeds (and/or chia seeds)

½ cup chopped macadamia nuts, walnuts or slivered almonds

½ cup coconut oil, melted

½ cup maple syrup

2 cups almond meal/almond flour

1 ½ cups unsweetened coconut flakes

2 tablespoons pineapple juice

½ teaspoon cinnamon

sprinkle of sea salt

Directions:

Preheat oven to 350. Line a baking sheet with parchment paper. Combine all ingredients in a bowl and mix well. For best results, place in the fridge for 10 minutes if you have time.

Using a small ice cream scoop, scoop cookie balls onto baking sheet. Press down evenly on each cookie to flatten slightly. Bake for 15 minutes, or until golden on the edges.

Did you try these out? How did they go for you? Leave a note in the comments below! 

 

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!