Honey-Sweetened Tropical Morning Cookies

Back-to-school never tasted so good. These wholesome cookies – packed with oats, nuts, and dried fruit – are just the thing for a quick breakfast or a lunchbox treat. Lightly sweetened and bound with our Macadamia Blossom honey, they satisfy hunger and bring a touch of island joy to busy days. Enjoy with milk or coffee (depending on the student!), and freeze extras to have a stash ready anytime. The cookies last three days at room temperature.

Ingredients:

• 2 cups old fashioned oats
• 1/2 cup All Purpose Flour or Whole Wheat flour
• 1/3 cup unsweetened shredded coconut
• 1/2 tsp. baking soda
• pinch of salt
• 1/2 cup bittersweet chocolate chips
• 1/2 cup lightly toasted Macadamia Nuts, chopped roughly
• 1/4 cup pumpkin seed
• 1/4 cup diced dried mangos
• 2 tablespoons diced currants
• 3/4 cup ripe bananas, well mashed (I used small apple bananas and needed 3 and 1/2 bananas)
• 2 tsps. Vanilla extract
• 1/3 cup Big Island Bees Macadamia Blossom Honey
• 2/3 cup melted coconut oil

Directions

1. Preheat oven to 375 F. Line two baking sheets with parchment paper.
2. In a large bowl, stir together the oats, flout, coconut baking soda, and salt.
3. In a small container, mash the banana until a puree. Measure out 3/4 cups and add to the other ingredients in the large bowl.
4. Mix in the rest of the ingredients: the chocolate chips, the macadamia nuts, pumpkin seeds, diced mango, currants, vanilla the Macadamia Blossom Honey and the coconut oil. Stir until all the ingredients are well blended and moist.
5. Scoop the cookie batter into mounds with an ice cream scoop ( about 3 tablespoons ) onto the parchment covered cookie sheets . Space the mounds 2 inch apart. The dough is somewhat loose, so squish the dough together into cookie shapes.
6. Put the pan in the oven and bake 12-14 minutes. Turn the baking sheet halfway through the baking so that the cookies brown evenly. Start watching the cookies at 12 minutes, you want the cookies dark brown on the bottom but not burnt. Take the cookie sheet out when the cookies are ready and let the cookies cool completely on the pan. The cookies are crumbly and if you remove them too soon, they will fall apart. Put the next pan in the oven while the other pan cools. Once the cookies are cool, remove the cookies to a wire rack.
7. The cookies can keep at room temperature for 3 days.