"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."
certified gluten free rolled oats
certified gluten free oat flour
unsweetened flaked coconut
ground flax seeds
almonds, roughly chopped
organic bananas, mashed
coconut oil, melted
fresh organic strawberry, roughly chopped
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.
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.
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.
Page 2 of 2
Strawberry Coconut Breakfast Cookies (cont.)