Are you running out of stay-at-home breakfast fodder? These nutrient-packed strawberry breakfast cookies can be eaten whole or broken up into pieces and served with milk, just like homemade granola!
STRAWBERRY BREAKFAST COOKIES
- 1 cup pitted dates (about 5 ounces)
- 1 large ripe banana, peeled and sliced
- 3/4 cup applesauce
- 1/4 cup coconut oil, melted
- 1 tablespoon honey
- 2 cups fresh strawberries, finely chopped
- 2 1/2 cups rolled oats
- 1 cup unsweetened flaked coconut
- 5 tablespoons chia seeds
- 1/2 cup pecans or favorite nut/seed (optional)
- 2 teaspoons cinnamon
- 1/2 teaspoon sea salt
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- Place dates and sliced banana in a food processor and pulse until dates are very finely diced.
- Stir together date mixture, apple- sauce, coconut oil and honey until well combined in a large bowl.
- Add strawberries and gently stir. Whisk together oats, coconut, chia seeds, pecans, cinnamon and salt.
- Combine the dry mixture and wet mixture and stir well.
- Form the batter into 2-inch balls, place onto prepared baking sheet and pat down to about 1/2-inch thickness.
- Bake for about 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.
- Store any leftovers in an air-tight container in the refrigerator.
Christina Sandok is the owner of Prescribe Nutrition, which offers virtual health coaching and online nutrition programs. Learn more at prescribe-nutrition.com.