Strawberry Breakfast Cookies

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  • 1 cup pitted dates about 5 oz.
  • 1 large ripe banana peeled
  • ¾ cup unsweetened applesauce
  • ¼ cup coconut oil melted
  • 1 tbsp honey
  • 2 cups fresh strawberries finely chopped
  • 2 ½ cups gluten-free rolled oats
  • 1 cup unsweetened flaked coconut
  • 5 tbsp chia seeds
  • ½ cup pecans (or favorite nut/seed, optional)
  • ½ tbsp cinnamon
  • ½ tsp sea salt
  • Preheat oven to 350° F. Line a baking sheet with parchment paper.
  • Place dates and banana in a food processor and pulse until dates are very finely diced.
  • In a large bowl, stir together date mixture, applesauce, coconut oil and honey until well combined. Add strawberries and gently stir.
  • In a separate bowl, stir together the remaining dry ingredients. Add dry mixture to wet mixture and stir until well combined.
  • Form batter into 2” balls, place onto prepared baking sheet and pat down to about ½” thickness. If desired, use your fingers to form cookies into a square shape.
  • Bake for 30 minutes, or until cookie bottoms are golden brown.
  • Remove from oven and allow cookies to cool on the baking sheet for 5 minutes.
  • Transfer cookies to a cooling rack to cool completely; they will firm up as they cool.
Cookies keep best when stored in an air-tight container in the refrigerator. You can even break up into pieces and serve with your favorite nut, seed or rice milk as a granola!