Mango Coconut Breakfast Cookies

These delicious breakfast cookies offer a trio of sunny tropical flavors paired with creamy cashew butter. The goodness of coconut, mango, and banana is sure to boost your morning!

  • Serves 12 cookies
  • 10 mins prep, 12 mins cook 22 mins total
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  • 1 ½ cups Nature’s Path Old Fashioned Organic Oats
  • ½ cup whole wheat all-purpose flour
  • ¾ cup Nature’s Path Coconut & Cashew Butter Granola
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¼ cup chopped dried mango
  • ¼ cup coconut flakes
  • ⅓ cup chopped banana chips
  • 1 cup mashed overripe banana
  • ¼ cup cashew butter
  • ⅓ cup coconut sugar
  • 1 tbsp melted coconut oil


  1. Preheat oven to 350F. Line a baking sheet with parchment paper.
  2. Stir together Old Fashioned Organic Oats, whole wheat flour, Coconut & Cashew Butter Granola, baking powder, baking soda, mango, coconut, and banana chips.
  3. In a separate bowl combine mashed banana, cashew butter, coconut sugar, and melted coconut oil.
  4. Mix wet ingredients into dry ingredients. Do not over-mix. Portion dough into 1/4 cup scoops, spaced evenly on your baking sheet. Leave about 1″ between cookies. Use your hands to gently press and shape breakfast cookies as necessary.
  5. Bake for 10-12 minutes or until breakfast cookies are golden-brown. Cool on a cooling rack.

Note: These breakfast cookies are moist. To keep them fresh, store them in the freezer after a day or two. Microwave in short bursts or thaw at room temperature to defrost.