If you are anything like me, I love a quick and easy breakfast. And better yet a quick and easy recipe. This not so sweet breakfast cookie is packed with nutrients. Plus it is so easy to make and it's gluten free and vegan. So unless you have a nut allergy you'll be able to eat these sweet orange nuggets of fall. 

Cookies for breakfast, oh my I think my grandma would roll over in her grave. My mom might be more forgiving. For us it's a great way to have a quick nutritious breakfast on the run or even a great after school, after workout or work snack. 
Heat oven to 350º degrees

• 2 bananas - green tipped ones are lower in sugar if you watching your sugar consumption (I've also used 1/2 cup of pumpkin puree instead of a banana)
• 2 tablespoons of melted coconut oil
• 1/4 cup of coconut flour
• 1/4 cup of tapioca flour 
• 1/4 cassava flour or substitute almond flour 
• 1 1/4 cup of Momma's Mammoth Munch
• 2 teaspoons of baking powder

Mash the banana and coconut oil set aside. Mix the dry ingredients  then combine with wet ingredients. Scoop out dough and make into palm size balls. Flatten the balls into 1 inch discs. Bake for 15 minutes in a 350º oven.  Cool for 5 minutes before removing from pan and eating. Store uneaten cookies in the refrigerator or freezer.  
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