4 Comments

Tropical Tango Breakfast Cookies

Some people are ready to eat breakfast just a few minutes after waking up in the morning.  That describes me.  Inspired by a recipe for breakfast cookies at Sally’s Baking Addiction, these wholesome mango oatmeal cookies are a perfect make-ahead treat for breakfast.   Especially for when you are craving something different.  Have a cookie (or two).  Whether you eat yours first thing in the morning or take some along to eat on the go, you’ll feel better afterward.  Because cookies are portable happiness.  Would you not agree?

breakfast cookies

When it feels too hot to turn the oven on in the summertime, fear not.  Try the slow cooker version of this breakfast cookie.  After the large cookie has baked and cooled, cut it into wedges and enjoy the tropical flavours mingled with crisp oats.

Ingredients:

  • 2 cups quick oats* (not whole oats)
  • 3/4 teaspoon salt**
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1 cup almond butter, peanut butter, or sunflower seed butter
  • 1/4 cup maple syrup (or honey)
  • 1/4 cup mango puree or mango butter
  • 1 large banana, mashed (about 1/2 cup)
  • 1/2 unsweetened dried coconut
  • 1/4 to 1/3 cup chopped dates
 Notes:
* Use gluten free oats if you are on a strict gluten free diet.
** Reduce the amount of salt to 1/4 teaspoon if using salted almond butter, peanut butter, or sunflower seed butter.
Conventional Oven Directions:
  1. Add ingredients to a mixing bowl in the order listed, stirring after each addition.
  2. Preheat oven to 325 degrees F (160 C).  Line a baking sheet with baking parchment.
  3. Form dough into round balls around the size of a ping pong ball, or larger if you prefer.  Flatten balls to the desired thickness.
  4. Bake for 12 to 18 minutes at 325 degrees F (160 C), until cookies are slightly crisp and golden.
  5. Remove the cookies from the oven and allow them to cool on the baking sheet.

Slow Cooker Directions:

Make the dough according to the directions in step one above.  Cut a circle of baking parchment to cover the bottom of the slow cooker insert. Turn on slow cooker to low setting and cover with the lid to preheat.  Spread half of the cookie dough onto parchment.  Place a paper towel between the lid and the top of the ceramic insert, which will help catch condensation.  Cook on low for 2 hours or until middle of cookie is done.   Freeze the remaining cookie dough if desired.  After thawing, bake the dough in a slow cooker or conventional oven.

slow breakfast cookieI’ve linked this recipe to Simple Lives Thursday.

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4 comments on “Tropical Tango Breakfast Cookies

  1. Did you mean Mango or Tango? Either case, I like to eat this and dance tango! :D

  2. I went with Tango because there are three tropical ingredients–mango, banana, and coconut. But I could have easily gone with mango too. Mangoes are among my favourite fruits. I hope you enjoy them as well!

  3. I love the idea of a breakfast cookie. Perfect for grab & go too! Thanks for your visit & I look forward to seeing you again soon! Come share your recipes anytime in my weekly party if you like to. Have a great weekend ahead. Theresa @ DearCreatives

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