Breakfast Cookie
 
Ingredients
  • 1½ cups gluten-free oats
  • 1 c. coconut flakes
  • ½ tsp. Himalayan pink salt
  • 1½ tsp. cinnamon
  • ½ tsp. allspice
  • ¼ c. of almond meal
  • ⅔ c. chopped nuts – I used hazelnuts, cashews, and almonds
  • ½ c. chopped dates
  • ½ c. raisins
  • Wet Ingredients:
  • 2 large (or 3 small) bananas, mashed
  • ¼ c. extra virgin olive oil
  • 1½ tsp. vanilla extract
Instructions
  1. In a large bowl, combine all ingredients except wet ingredients and blend well until evenly mixed. In another bowl, combine oil, banana and vanilla extract. Mix in with the dry ingredients until mixed well. Take a large spoon full and make cookie shape – I placed some of the batter in a measuring cup and plopped it onto the cookie sheet. Bake at 350 for about 20 minutes or until edges are golden brown.
Recipe by Faith & Food at http://faithandfood.org/breakfast-cookie/