Strawberry Breakfast Cookies

INGREDIENTS

• 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

DIRECTIONS

• 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.