Morning Cookies

You could swap out dried fruits for other dried fruit (such as pears, prunes, etc.), cutting them into raisin-sized pieces. I used all-purpose flour rather than whole-wheat flour since I didn’t have any on hand, so either works. If you’re gluten-free, I’m sure one of the gluten-free baking blends would work since there’s not a lot of flour in these cookies. I used refined coconut oil, which doesn’t have any coconut flavor, but you can use whatever type you’d like; virgin coconut oil tends to have a strong coconut flavor. The baking time ranges from 12 to 14 minutes. I baked the first batch for 12 minutes and they were fine, but the 14-minute batch had darker bottoms, but weren’t burnt, and I liked those better.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375ºF (190ºC). Line a baking sheet with parchment paper or a silicone baking mat.

Step 2

In a medium bowl, stir together the oats, flour, coconut, baking soda, and salt. Stir in the chocolate chips, nuts, pumpkin seeds, dried fruit, currants, banana puree, vanilla, maple syrup, and coconut oil. Mix until the ingredients are well incorporated.

Step 3

Scoop the cookie batter into mounds that are about 3 tablespoons (~55g) of batter each onto the prepared baking sheet, spacing them 2 inches (5cm) apart. You’ll get about 7 cookies on a standard baking sheet.

Step 4

Flatten the tops slightly with your hand and bake the cookies, turning the baking sheet midway during baking so they bake evenly, until the tops are browned, as well as the bottoms. The recommended baking times were 12 to 14 minutes, and I found them best baked for the full 14 minutes, when the bottoms were dark brown (but not burnt).

Step 5

Remove the cookies from the oven and let the cookies cool completely on the baking sheet—if you try to remove them too soon, they’ll fall apart. Once cool, remove the cookies to a wire rack and bake the remaining cookie batter the same way.

Step 6

(Note that once cool, the cookies will remain a bit on the crumbly side, which didn’t bother me.)

Step 7

Storage: The cookies will keep at room temperature for up to 3 days.

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