73 Gamon St, Yarraville   |   +61 3 9689 9136   |         

strawberry coconut breakfast cookies

2 cups of certified gluten-free rolled oats

1/4 cup certified gluten-free oat flour (or just process some gluten-free rolled oats into a fine powder)

1 cup unsweetened coconut flakes

2 tablespoons ground chia seeds or ground flaxseeds

1/2 cup almonds, roughly chopped

1/4 teaspoon sea salt

2 organic bananas, mashed

2 tablespoons maple syrup (or honey)

1/4 cup coconut oil, melted

1 cup fresh organic strawberries, roughly chopped

1 teaspoon vanilla

Preheat the oven to 180. Line a tray with baking paper. In a large bowl combine oats, oat flour, coconut, chia seeds, almonds and salt. Stir in bananas, strawberries, coconut oil, maple syrup and vanilla. Use your hands to mix it all up so you can really get in there and get everything well mixed.

Form the dough into 2 1/2 inch balls/discs with your hands and place into even rows with just a little room in between them. Press them down very gently with a fork to flatten them a bit.

Bake at 180° for 25-30 minutes or until fragrant and golden. Cool on pan for a few minutes than transfer to a cooking rack. Enjoy for breakfast, dessert or an anytime snack.