Almond Cherry Coconut Breakfast Cookies

• 1 cup Rolled Oats
• 1/2 cups Almond Flour
• 1/2 cups Unsweetened Coconut Flakes
• 1/2 cups Sliced Almonds
• 1/3 cups Dried Cherries
• 2 Tablespoons Wheat Germ
• 1/2 teaspoons Kosher Salt
• 1 whole Banana, Mashed
• 1/4 cups Unsweetened Applesauce
• 2 Tablespoons Coconut Oil, Melted
• 1 Tablespoon Maple Syrup
• 1 teaspoon Vanilla Extract

1. Preheat oven to 350u0b0F. Line a baking sheet with parchment paper or Silpat.
2. Combine all dry ingredients in a large bowl. In a small bowl, combine wet ingredients and stir together well. Pour wet ingredients into dry and mix together well.
3. Spoon 2-3 tablespoons of dough onto baking sheet and shape into a biscuit shape. Bake for 20-25 minutes, until tops and edges turn golden brown.
4. Remove from oven and let cool on the pan.

rolled oats, almond flour, unsweetened coconut flakes, almonds, dried cherries, kosher salt, banana, ubc, coconut oil, maple syrup, vanilla

Taken from tastykitchen.com/recipes/desserts/almond-cherry-coconut-breakfast-cookies/ (may not work)