Morning Glory Breakfast Cookies

Ingredients

• Banana

  Raw

  1 small or 101g

• Coconut oil

  ¼ cup or 55g

• Sugar

  White, granulated sugar

  2 tbsp or 25g

• Vanilla extract

  1 tsp or 4g

• Soy flour

  Full-fat, raw

  ¾ cup, stirred or 63g

• Rolled oats

  Plain, dry oatmeal

  ½ cup or 40g

• Baking powder

  Leavening agents, low-sodium

  ½ tsp or 3g

• Cinnamon

  Spices, ground

  1 tsp or 3g

• Ginger

  Spices, ground

  ½ tsp or 0.9g

• Salt

  Table

  ¼ tsp or 2g

• Apples

  With skin

  ½ medium or 91g

• Carrots

  Raw

  ¾ cup grated or 83g

• Coconut meat

  Nuts, raw

  ¼ cup, shredded or 20g

• Walnuts

  Nuts, black, dried

  ¼ cup, chopped or 31g

• Raisins

  Seedless

  ¼ cup (not packed) or 36g

Directions

1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Stir the banana, coconut oil, sugar and vanilla together in a medium bowl. In a separate medium mixing bowl, stir together the oat flour, oats, baking powder, cinnamon, ginger, and salt. Add the banana mixture to the oat mixture and stir just until fully blended. Fold in the apple, carrots, coconut, walnuts, and raisins. The batter should be moist, but you should be able to shape it into balls.
3. Shape about 3 tablespoons of the batter into a ball and place on the prepared baking sheet. Continue until all of the batter is used, making about a dozen balls and spacing them at least an inch apart.
4. Bake for about 18 minutes. I like to flatten my cookies out with the back of a spoon after about 10 minutes. The cookies will be soft, but they should hold together, and will firm up a bit as they cool.
5. Recipe by: Alissa (source: https://www.connoisseurusveg.com/morning-glory-breakfast-cookies/#wprm-recipe-container-12873)