Perhaps the reason you’re feeling like a grinch this holiday season is that you forgot to eat breakfast. Easily remedied. These breakfast cookies, made with quick-cooking oats, banana, coconut, peanut butter, and chocolate, will help get rid of any grinchy feelings you have going on and make you excited for breakfast.
No cookie plate would be complete without a cute whimsical cookie. Last year, I shared these Whoville Christmas Wreath Sugar Cookies, and this year, I’m sharing these Grinch-inspired breakfast cookies. First of all, they’re just cute as a button. But ya’ know what? They’re just as tasty as they are gorgeous. And the fact that you can eat them for breakfast makes them even better. I mean, who doesn’t want to eat a cookie for breakfast? I know I do. And Christmas is a great excuse to treat yourself to something a little extra sweet. You can always have a salad for lunch.
Ingredients:
- 1 Banana, Overly Ripe
- 1/4 Cup Creamy Peanut Butter
- 1/4 Cup Pure Maple Syrup
- 1/4 Cup Light Brown Sugar
- 1/2 Teaspoon Vanilla
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Cinnamon
- Green Food Coloring
- 3 Cups Unsweetened Coconut Flakes (Divided)
- 1 Cup Quick Cooking Oats
- 3/4 Cup Miniature Semi-Sweet Chocolate Chips
- 1/2 Cup All-Purpose Flour
- 1 Cup White Chocolate Melting Wafers
- Heart-Shaped Candies
Directions:
- Preheat oven to 350 degrees.
- Place the banana in a large mixing bowl and mash it with a fork until smooth.
- Add the peanut butter, maple syrup, brown sugar, vanilla, salt, and cinnamon; stir to combine. Add enough green food coloring to make a bright vibrant green shade; stir to combine.
- Add 1 cup of the coconut flakes, along with the oats, chocolate chips, and flour; stir well to combine.
- Use a cookie scoop or tablespoon to scoop out the cookie dough. Place each mound of dough onto a Silpat or parchment paper-lined baking sheet. Use the palm of your hand to flatten each dough mound.
- Bake for 13 minutes. Allow the cookies to rest for 3 minutes before removing them to a baking rack to finish cooling completely.
- Place the remaining 2 cups of unsweetened coconut into a food processor and pulse for 30 seconds. Place the finely shredded coconut on a small plate.
- Microwave the white chocolate melting wafers for 30 seconds in a small bowl. Stir and then microwave in 15-second intervals until melted. Roll the edge of each cookie in the melted chocolate and then roll the edge in the finely shredded coconut. Place each cookie onto a piece of parchment paper.
- After you have finished all of the cookies, use a toothpick to apply a little bit of the melted chocolate to the back of each heart-shaped candy and then affix each candy to a breakfast cookie.
Suggestions:
- You definitely want to use an overly ripe banana for this recipe. The next time you have an overly ripe banana sitting around, throw it in the freezer to use in recipes like this one.
- I used Bob’s Red Mill Unsweetened Coconut Flakes in this recipe. I’m reluctant to tell you what type or brand of coconut you should use. However, this is one brand I find to be consistent and absolutely perfect for baking. No matter what, do not use sweetened coconut. It will be way too sweet.
- These breakfast cookies have a serious amount of chocolate. If you prefer less, decrease the number of miniature chocolate chips.
- Allow the cookies to rest for at least an hour before storing them in an airtight container between sheets of wax or parchment paper.
- This recipe will yield approximately two dozen cookies.
Improvements:
- Add finely chopped pecans, walnuts, or almonds to the cookie dough.
- Replace the green food coloring in this recipe with red food coloring and ditch the red heart-shaped candies.
- Replace 1/4 cup of oats with 1/4 cup of chia seeds.
- CLICK HERE to find a list of all of our past cookie recipes, as well as smaller lists of holiday-grouped or cookie-type-specific recipes. Remember, cookies aren’t just for Christmas. They’re an all-year-round treat.
Ingredients:
- 1 Banana, Overly Ripe
- 1/4 Cup Creamy Peanut Butter
- 1/4 Cup Pure Maple Syrup
- 1/4 Cup Light Brown Sugar
- 1/2 Teaspoon Vanilla
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Cinnamon
- Green Food Coloring
- 3 Cups Unsweetened Coconut Flakes (Divided)
- 1 Cup Quick Cooking Oats
- 3/4 Cup Miniature Semi-Sweet Chocolate Chips
- 1/2 Cup All-Purpose Flour
- 1 Cup White Chocolate Melting Wafers
- Heart-Shaped Candies
Directions:
- Preheat oven to 350 degrees.
- Place the banana in a large mixing bowl and mash it with a fork until smooth.
- Add the peanut butter, maple syrup, brown sugar, vanilla, salt, and cinnamon; stir to combine. Add enough green food coloring to make a bright vibrant green shade; stir to combine.
- Add 1 cup of the coconut flakes, along with the oats, chocolate chips, and flour; stir well to combine.
- Use a cookie scoop or tablespoon to scoop out the cookie dough. Place each mound of dough onto a Silpat or parchment paper-lined baking sheet. Use the palm of your hand to flatten each dough mound.
- Bake for 13 minutes. Allow the cookies to rest for 3 minutes before removing them to a baking rack to finish cooling completely.
- Place the remaining 2 cups of unsweetened coconut into a food processor and pulse for 30 seconds. Place the finely shredded coconut on a small plate.
- Microwave the white chocolate melting wafers for 30 seconds in a small bowl. Stir and then microwave in 15-second intervals until melted. Roll the edge of each cookie in the melted chocolate and then roll the edge in the finely shredded coconut. Place each cookie onto a piece of parchment paper.
- After you have finished all of the cookies, use a toothpick to apply a little bit of the melted chocolate to the back of each heart-shaped candy and then affix each candy to a breakfast cookie.
PIN THIS RECIPE
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MORE GREAT CHRISTMAS COOKIE RECIPES
Cinnamon Chip Holiday Spice Cake Mix Cookies
Sadie’s Double Pecan Butter Cookies
Christmas is a time for family, friends, and delicious holiday cookies. From classic butter cookies to iced gingerbread cookies, this list of ultimate Christmas cookie recipes has something for everyone. Whether you’re looking for festive colors, unique seasonal ingredients, or just a cookie that’s super easy to make, these Christmas cookie recipes will help you find the perfect cookie for the season. CLICK HERE for the recipes.
Thank you to Ellen of Family Around the Table and Christie from A Kitchen Hoor’s Adventures for hosting #ChristmasCookies Week. And a huge thank you to our sponsors Adams Extract and Millican Pecan for supporting the bloggers and events like Christmas Cookies Week.
Check out today’s cookie recipes:
- Black Forest Stuffed Cookies by A Kitchen Hoor’s Adventures
- Bourbon Molasses Cookies by Cookaholic Wife
- Cake Mix Chocolate Peppermint Cookies by Love and Confections
- Candied Pecan Lace Cookies by Food Above Gold
- Caramel Butter Pecan Cookies by Hezzi-D’s Books and Cooks
- Chocolate Pecan Thumbprint Cookies by Intelligent Domestications
- Coconut Grinchy Christmas Breakfast Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Cinnamon Pecan Snickerdoodles by Blogghetti
- Dark Chocolate Pecan Croissant Cookies by Daily Dish Recipes
- Easy Snickerdoodle Cookie by Everyday Eileen
- Fruit Cake Biscotti by Creative Southern Home
- Fruitcake Cookies by Red Cottage Chronicles
- Gluten Free Hungarian Rugelach by Frugal & Fit
- Goat Cheese & Rosemary Thumbprints with Cherry Jam by The Spiffy Cookie
- Hot Chocolate Chip Cookies by Cheese Curd In Paradise
- No Bake Chocolate & Marshmallow Stained Glass Cookies by Hardly A Goddess
- Pecan Butterscotch Shortbread Cookies by Karen’s Kitchen Stories
- Pecan Sandies by Books n’ Cooks
- Pecan Tassies by Strawberry Blondie Kitchen
- Peppermint Blossom Cookies by Family Around the Table
- Speculaas Stars by Palatable Pastime
- Triple Chocolate Mint Cookies by Sweet Beginnings
