Eat-The-Rainbow Morning Cookies

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022

Ingredients

1 cup oats
1 cup shredded coconut
1 cup almond flour
1/2 cup pumpkin or sunflower seeds
1/4 cup ground flax seed
1 teaspoon cinnamon
1 teaspoon ground ginger
1 teaspoon baking powder
1/2 teaspoon salt
Wet
4 extra ripe bananas (1.5 cups)
1/2 cup olive oil
1/2 cup maple syrup
1/2 cup candied ginger
1/2 cup grated raw beets 

Makes 24 cookies

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Instructions

1. Preheat the oven to 350ºF/180ºC. Prepare two cookie sheets with a liberal spray of coconut oil.
2. In a large bowl combine oats, coconut, almond flour, flax seed, cinnamon, ginger, baking powder and salt. Stir together until well mixed.
3. In a separate bowl combine bananas, olive oil and maple syrup. Mix well into a smooth, thick batter (some banana chunks can remain).
4. Add the dry flour mix into the wet dough and stir to combine. Fold in chopped candied ginger and grated beets.
5. Drop 2-tablespoon-sized cookie balls on the prepared baking sheets about 1 inch (2,5 cm) apart.
6. Bake 18 minutes or until the cookies are golden on the tops and start to brown the bottoms.
7. Store in an airtight container in the refrigerator for 3 days or the freezer for up to 2 months.

Photos by Brian Byllesby

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