Strawberry Coconut Breakfast Cookies

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: 40 mins
• 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.