Breakfast Cookies with Dried Apricots and Dates
Oatmeal Breakfast Cookies are a quick, grab-and-go breakfastwhen time is short. Filled with nourishing ingredients, these are delicious andsatisfying! Just prep them on Sunday and you're ready to go on Monday!
Servings: 15
Calories: 206kcal
Ingredients
- 1/4 c. virgin coconut oil unrefined
- 3 Tbsp. honey
- 3 Tbsp. dark brown sugar
- 1 mashed banana
- 1 large egg
- 6 Tbsp. creamy peanut butter
- 1 tsp. vanilla
- 1 c. whole wheat flour
- 1 3/4 c. quick cooking oatmeal
- 1 tsp. baking soda
- 1/4 tsp. kosher salt
- 3 Tbsp. ground flaxseed meal
- 1/2 c. dried apricots chopped
- 1/2 c. dates chopped
- 3 Tbsp. sliced almonds
- 3 Tbsp. mini-chocolate chips
Instructions
- Preheat oven to 350 degrees F.
- Put coconut oil into microwave-safe bowl and microwave on high for about 20 seconds till coconut oil is mostly melted, but not hot
- Add honey, brown sugar, mashed banana, and egg and cream together. Stir in peanut butter and vanilla till thoroughly combined.
- In a separate bowl mix together whole wheat flour, oatmeal, baking soda, salt, and flaxseed. Pour into the creamed mixture and incorporate till all ingredients are combined.
- Fold in apricots, dates, almonds, and chocolate chips.
- Using about 2 Tbsp. dough per cookie (I used a #40 scoop), form balls and place on a parchment paper lined cookie sheet about 2 inches apart. Flatten the balls before baking. **
- Bake at 350 degrees F for 10-12 minutes or until golden.
Notes
Makes 28-30 cookies.
Serving size is 2 cookies. ** To prevent cookie dough from sticking to the spoon while flattening, Place a piece of parchment paper between the spoon and cookie dough.
Serving size is 2 cookies. ** To prevent cookie dough from sticking to the spoon while flattening, Place a piece of parchment paper between the spoon and cookie dough.