Cookies for Breakfast

I stumbled across this recipe a few days ago on Tasty Yummies, and couldn't wait to try it. Cookies for breakfast? Sounds pretty good to me. I whipped these up this morning, and for one thing, I could have eaten the batter raw. It is delicious, and it would even be great with a little bit of yogurt. However, when cooked, these vegan, strawberry, coconut cookies are little delights. Not kidding. They are yummy and easy to make! I highly suggest making + consuming any time of day: breakfast, snack, dessert...

Strawberry Coconut Breakfast Cookies – Vegan
makes 18-24 cookies

2 cups of rolled oats (I use Bob’s Red Mill)
1/4 cup certified oat flour (or just process some gluten-free rolled oats into a fine powder)
1 cup unsweetened coconut flakes
2 tablespoons ground chia seeds or ground flaxseeds
1/2 cup almonds, roughly chopped
1/4 teaspoon sea salt
2 organic bananas, mashed
2 tablespoons maple syrup (or honey)
1/4 cup coconut oil, melted
1 cup fresh organic strawberries, roughly chopped
1 teaspoon vanilla

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.