Good Morning Breakfast Cookies

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GOOD MORNING BREAKFAST COOKIES 
INGREDIENTS

• 1 cup gluten-free rolled oats
• ½ cup homemade, gluten-free oat flour*
• ¾ cup unsweetened shredded coconut, divided
• 1 teaspoon ground cinnamon
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons water, let set for 15 mins)
• ¼ cup melted coconut oil
• ½ cup natural, unsalted almond butter
• ¼ cup pure maple syrup
• ¼ cup coconut sugar
• 1 teaspoon pure vanilla extract
• Add-in Ingredients
• ½ cup almonds, finely chopped
• ¼ cup cashews, finely chopped
• ¾ cup pitted, chopped dates (about 6-8 medjool dates)

INSTRUCTIONS

1. Preheat oven to 350°F. Line a cookie sheet with parchment paper or greased foil. Set aside.
2. In a large bowl, whisk together all of the dry ingredients: oats, flour, ½ cup coconut, cinnamon, baking powder, baking soda and salt.
3. In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, maple syrup, coconut sugar and vanilla. Whisk until smooth.
4. Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until you get a cohesive cookie dough. Fold in almonds, cashews, dates and remaining ¼ cup coconut.
5. Scoop about 3 tablespoons of cookie dough into your hands. Shape into a ball and place evenly apart on the prepared cookie sheet. Flatten cookies with a fork to keep the texture.
6. Bake for 8-11 minutes.
7. Using a spatula, carefully remove cookies from the baking sheet and place onto a cooling rack. Allow to cool, then enjoy!

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