Coconut + Oat Breakfast Cookie (with dates, chocolate chips, pecans, + sunflower seeds)

My whole house is sick.  And when my kids are sick they don’t eat like they normally do.  Baby boy didn’t really eat dinner last night, or breakfast today, so I set out to make something full of good stuff for him, but that I knew he would eat.  And my boy will eat chocolate.  So I whipped up some “cookies” for him this morning, and he ate them.  Success.  They aren’t sweet, except for the chopped dates and the chocolate.  And they are full of goodness.  Protein.  Good fats.  And more protein.  Also chocolate.  I hope you guys like them as much as we do.  Feel free to make them, and eat them, even if you aren’t sick.

coconut and oat breakfast cookie

INGREDIENTS:
  • 1 1/2 cup oats
  • 1 cup finely shredded, unsweetened coconut
  • 1/4 cup almond flour
  • 1/2 cup chopped raw pecans
  • 1/2 cup raw, unsalted sunflower seeds
  • 1/2 cup chopped dates
  • 1/2 cup chopped dark chocolate (I use an organic, 85% dark Theo Chocolate Bar)
  • 3 eggs
  • 1/4 cup coconut oil
  • 1 tablespoon 100% pure vanilla extract
  • 1/2 teaspoon allspice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon sea salt
METHOD:
1.  Combine oats, almond flour, coconut, salt, cinnamon, and allspice in large bowl.
2.  Add dates, pecans, sunflower seeds, and chocolate.  Stir until combine, taking care to make sure dates are spread evenly throughout and not clumped together.
3.  In a separate bowl, combine eggs, coconut oil, and vanilla.
4.  Stir the wet ingredients into the dry.
5.  On a cookie sheet lined with parchment paper, press mixture into medium-sized cookie cutter, then press out mixture and remove cutter.  My cutter is about 2″ in diameter, and about 1″ in depth.  Repeat until all mixture is gone.  Mine made 20 cookies.
6.  Bake in 350 F oven for 12-15 minutes, or until golden.  Eat.  Enjoy.

 

*Use organic ingredients whenever possible.
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2 thoughts on “Coconut + Oat Breakfast Cookie (with dates, chocolate chips, pecans, + sunflower seeds)

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