Strawberry Coconut Breakfast Cookies

Submitted by Chef #573036

"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."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 24

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.