Strawberry Coconut Breakfast Cookies

• 2 cups certified gluten free rolled oats
• 14 cup certified gluten free oat flour
• 1 cup unsweetened flaked coconut
• 2 tablespoons ground flax seeds
• 12 cup almonds, roughly chopped
• 14 teaspoon sea salt
• 2 organic bananas, mashed
• 2 tablespoons maple syrup
• 14 cup coconut oil, melted
• 1 cup fresh organic strawberry, roughly chopped
• 1 teaspoon vanilla
• 12 teaspoon almond extract

1. Preheat the oven to 350 degrees F. Line a baking sheet or two with unbleached parchment paper.
2. In a large bowl combine oats, oat flour, coconut, chia seeds, almonds and salt.
3. Stir in bananas, strawberries, coconut oil, maple syrup and vanilla.
4. I use my clean bare hands to mix it all up so I can really get in there and get everything well mixed.
5. You can of course just use a large spoon or spatula.
6. 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.
7. Press them down very gently to flatten them a bit.
8. Bake at 350 for 25-30 minutes or until fragrant and golden.
9. Cool on pan for a few minutes than transfer to a cooking rack.
10. Enjoy for breakfast, dessert or an anytime snack.

rolled oats, flour, coconut, ground flax seeds, almonds, salt, bananas, maple syrup, coconut oil, fresh organic strawberry, vanilla, almond

Taken from www.food.com/recipe/strawberry-coconut-breakfast-cookies-478591 (may not work)