Breakfast Cookies Recipe

Ingredients

 3 cups oats
 2 medium bananas
 1⁄3 cup coconut oil, melted
 1⁄3 tsp salt or to taste
 1⁄2 cup prunes or dates
 2/3 cup raw almonds or any other nut you like
 1/2 cup coconut flakes
 1/4 flax seeds
 1/2 cup dark chocolate chips, coarsely chopped

Directions

1

Preheat oven to 350 degrees.

2

Combine oats and salt. Add coconut oil and mix well.

3

In a blender, mix bananas and prunes until well blended and smooth. You can add a little brown rice syrup or maple syrup if you want to add more sweetness. I think with the chocolate and bananas they are sweet enough for a breakfast cookie.

4

Add banana mixture to the oats and stir. Now take about 2/3 of the banana/oat mixture and put in the blender, set the rest aside. It may be a little difficult to blend, depending on what kind of blender you have, if so do the blending in smaller amounts until you’ve blended about 2/3 of the mixture. Now add it back to the remaining banana/oat mixture and mix until incorporated.

5

Add nuts, flax seeds and chocolate chips if you like.

6

On a greased cookie sheet, form cookies into 12 evenly rounded balls and then gently press down until they are the shape you desire. They will not spread or change at all with baking.

7

Bake in a 350 degree oven for 12-15 min.

8

Remove to a cooling rack and store in refrigerator separated by wax paper, for up to two weeks. Or in the freezer if you don’t plan to eat them right away. Do not leave these cookies out, the moistness will cause them to mold quickly.

Ingredients

 3 cups oats
 2 medium bananas
 1⁄3 cup coconut oil, melted
 1⁄3 tsp salt or to taste
 1⁄2 cup prunes or dates
 2/3 cup raw almonds or any other nut you like
 1/2 cup coconut flakes
 1/4 flax seeds
 1/2 cup dark chocolate chips, coarsely chopped

Directions

1

Preheat oven to 350 degrees.

2

Combine oats and salt. Add coconut oil and mix well.

3

In a blender, mix bananas and prunes until well blended and smooth. You can add a little brown rice syrup or maple syrup if you want to add more sweetness. I think with the chocolate and bananas they are sweet enough for a breakfast cookie.

4

Add banana mixture to the oats and stir. Now take about 2/3 of the banana/oat mixture and put in the blender, set the rest aside. It may be a little difficult to blend, depending on what kind of blender you have, if so do the blending in smaller amounts until you’ve blended about 2/3 of the mixture. Now add it back to the remaining banana/oat mixture and mix until incorporated.

5

Add nuts, flax seeds and chocolate chips if you like.

6

On a greased cookie sheet, form cookies into 12 evenly rounded balls and then gently press down until they are the shape you desire. They will not spread or change at all with baking.

7

Bake in a 350 degree oven for 12-15 min.

8

Remove to a cooling rack and store in refrigerator separated by wax paper, for up to two weeks. Or in the freezer if you don’t plan to eat them right away. Do not leave these cookies out, the moistness will cause them to mold quickly.

Breakfast Cookies Recipe