No Sugar Breakfast Cookies
Adapted from Blueberry Girl In Oz
1 1/2 cups regular rolled oats (I used Gluten Free)
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1 cup of chopped dates)
3 ripe bananas, mashed (I used two and 1/4 cup of pumpkin)
1/4 cup canola oil (I omitted and used 1/4 cup organic pumpkin puree)
1 teaspoon vanilla extract
Preheat oven to 175C. Line baking sheet with parchment paper.
In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.
Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown. ( I just used my cookie scoop but this will work too)