Strawberry Breakfast Cookies

• 1 cup pitted dates (I used craisens)
• 1 large ripe banana
• 3/4 cup unsweetened applesauce
• 1/4 cup coconut oil, melted
• 1 tbsp coconut necter (or agave necter)
• 2 cup finely chopped strawberries
• 2 1/2 cup old fashioned rolled oats
• 1 cup unsweetened flaked coconut
• 5 tbsp chia seeds
• 1/2 cup pecan chips
• 1/2 tbsp cinnamon
• 1/2 tsp salt
• 4 tbsp plain or vanilla protein powder (I used coconut flavored)

1. Preheat oven to 350F.
2. Line a baking sheet with parchment paper
3. Place craisens and banana in food processor and pulse until finely chopped.
4. In a large bowl, stir together banana mixture, applesauce, coconut oil and nectar until well combined.
5. Add strawberries and gently stir.
6. In a separate bowl, stir together the remaining dry ingredients.
7. Add dry mixture into the wet mixture Nd stir until well combined.
8. Form batter into 2" balls, place onto prepared cooking sheet and pat down to about 1/2" thickness.
9. Bake for 30 minutes, until bottoms are golden brown.
10. Remove from oven and let cool on sheet for 5 minutes.
11. Transfer to wire rack to cool completely.
12. Cookies will firm up as they cool.
13. Store in an airtight container in the fridge.

dates, banana, unsweetened applesauce, coconut oil, coconut necter, strawberries, rolled oats, coconut, chia seeds, pecan chips, cinnamon, salt

Taken from cookpad.com/us/recipes/360260-strawberry-breakfast-cookies (may not work)