Strawberry Coconut Breakfast Cookies |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 24 |
|
I saw this recipe on tasty yummies and thought it looked delish. I added some almond extract to the recipe. If you try it, let me know how it turns out. Ingredients:
2 cups certified gluten free rolled oats |
1/4 cup certified gluten free oat flour |
1 cup unsweetened flaked coconut |
2 tablespoons ground flax seeds |
1/2 cup almonds, roughly chopped |
1/4 teaspoon sea salt |
2 organic bananas, mashed |
2 tablespoons maple syrup |
1/4 cup coconut oil, melted |
1 cup fresh organic strawberry, roughly chopped |
1 teaspoon vanilla |
1/2 teaspoon almond extract |
Directions:
1. Preheat the oven to 350º F. Line a baking sheet or two with unbleached parchment paper. In a large bowl combine oats, oat flour, coconut, chia seeds, almonds and salt. Stir in bananas, strawberries, coconut oil, maple syrup and vanilla. I use my clean bare hands to mix it all up so I can really get in there and get everything well mixed. You can of course just use a large spoon or spatula.
2. Form the dough into 2 1/2 inch balls/discs with your hands and place into even rows with just a little room in between them. Press them down very gently to flatten them a bit.
3. Bake at 350° for 25-30 minutes or until fragrant and golden. Cool on pan for a few minutes than transfer to a cooking rack. Enjoy for breakfast, dessert or an anytime snack.
|
|