Morning Glory Breakfast Cookies

By jeenikeen

Ingredients

• 1 and 3/4 cup rolled oats
• 1 cup walnuts or pecans
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground ginger
• 3/4 cup shredded carrot (approx. 2 large carrots)
• 1/2 cup shredded unsweetened coconut
• 2 medium-size ripe bananas
• 1 teaspoon vanilla extract
• 4 Mejdool dates, pitted
• 1/4 cup pure maple syrup
• 1 tablespoon melted coconut oil

Details

Servings 16
Preparation time 15mins
Cooking time 25mins
Adapted from makingthymeforhealth.com

Preparation

Step 1

Preheat the oven to 325°F and then grease or line a baking sheet with parchment paper and set aside.

Place 1 cup of the oats and 1/2 cup of the walnuts in a food processor and blend on high until finely ground, about 30 seconds. Transfer the ground oat/walnut mixture to a large bowl along with the baking powder, cinnamon, salt, and ginger then sift together. Add the remaining walnuts and oats to the bowl as well as the shredded carrot and coconut then set aside.

Next place the banana, vanilla extract, dates, maple syrup and coconut oil in the food processor and blend until smooth. Pour the mixture into the large bowl with the other ingredients and stir until well-combined.

Scoop heaping tablespoon sized portions out and shape into 16 balls. Arrange each a few inches apart on the cookie sheet and then gently flatten each one with your hand. Bake in the oven for 10-12 minutes then remove and allow to cool for at least an hour so that they have time to firm up. Store in an airtight container for up to 5 days.

Feel free to substitute shredded apple, dried pineapple or raisins in place of some of the carrots.