Oatmeal Coconut Cookies

Sometimes all I want for breakfast is some cookies and coffee.

Who’s with me?

Problem is, it’s not always the most nutritious breakfast, and leaves me wanting more to eat not long after.

Solution: These oatmeal coconut cookies. Packed with nutrition-not overly sweet- and they are study enough to dunk in your morning coffee.
Oatmeal Coconut Cookies

recipe adapted from Eat Good 4 Life

Ingredients:

  • 1/3 cup olive oil
  • 1 cup rolled oats
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/2 cup unsweetened shredded coconut
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds
  • 1 teaspoon vanilla
  • 3/4 cup brown sugar
  • 3-4 tablespoons organic almond milk

Method: Preheat oven to 350 F. Grease pan with a bit of olive oil and set aside.

In a mixing bowl add all of the ingredients. Combine with a rubber spatula-if it’s too thick add a bit more milk.

Roll the dough into 1” dough balls and place 2 inches apart, as they will expand during baking, and flatten slightly with the back of a lightly greased flat spatula.

Bake for 12-15 minutes or until they begin to brown around the edges. Cool cookies in cookie sheets for about 5 minutes and transfer to a wire rack to cool completely.

These cookies were cakey in the inside and crunchy on the outside. Just the way I like them.

In other news, Heather, my roommate, had these awesome flowers in her room- they were green globes- so pretty. The other day they were starting to wilt and break apart, and we noticed they were filled with white silk little frillies.

Like those white dandelions you can just blow away… So cool. I thought it’d make for a great picture. And it did.

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