Breakfast Cookies

• 2 cups rolled oats
• 1 cup almond flour or white whole wheat flour
• 1/4 cup chia seeds
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp sea salt
• 3/4 cup pitted dates
• 1/2 cup unsweetened shredded coconut
• 1/2 cup raw cashews
• 1 cup mashed ripe banana
• 1/2 cup almond or cashew butter
• 1/4 cup olive oil
• 1 tsp pure vanilla extract
• 1/4 cup honey

Directions:

1. Preheat the oven to 350 degrees F and line a large baking sheet with parchment paper.
2. In a large mixing bowl or Kitchen Aide bowl, stir together the oats, flour, chia seeds, baking soda, cinnamon, and salt.
3. In a small food processor, chop the dates and cashews. Move to a small bowl and stir in the shredded coconut.
4. In the same small food processor, combine the banana, cashew butter, oil, vanilla, and honey. Blend until smooth.
5. Combine the oats mixture with the banana mixture and stir until thoroughly combined.
6. Fold in the dates, cashews, and coconut.
7. Using a 1/3 cup measuring cup, drop small mounds of dough onto the baking sheets (leaving a little space between each mound).
8. Gently press the tops to flatten slightly.
9. Bake for 20 minutes, or until the tops are golden brown.  Test by pressing a cookie with your fingers.  They should feel “set”.
10. Let the cookies cool on the baking sheet and store in an airtight container for a few days.