Oatmeal Breakfast Cookie

Name: Oatmeal Breakfast Cookie Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 54
Ingredients: 1 cup halves Apricots dried; 0.75 cup slivered Almonds; 0.75 cup shredded Coconut raw; 3 cup Oats Quaker; 0.75 cup Cranberries dried sweetened (craisins); 1 cup Musselman's Home Style Natural Unsweetened Apple Sauce; 2 date Dates; 1 cup Coconut Flour (by BCANAS); 2 tbsp *Flax Seed Meal (ground flax)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 54

Ingredients

1 cup, halves Apricots, dried 0.75 cup, slivered Almonds 0.75 cup, shredded Coconut, raw 3 cup Oats, Quaker 0.75 cup Cranberries, dried, sweetened (craisins) 1 cup Musselman's Home Style Natural Unsweetened Apple Sauce 2 date Dates 1 cup Coconut Flour (by BCANAS) 2 tbsp *Flax Seed Meal (ground flax)

Directions

Blend dates and applesauce in blender. Mix all ingredients in blender.

Preheat oven to 350. Drop 1 TB of dough 2 inches apart onto cookie sheets. Bake 15 minutes until golden.

Makes 4 1/2 dozen cookies.

Servings Per Recipe: 54

Nutritional Info Amount Per Serving

Calories: 53.1
Total Fat: 1.8 g
Cholesterol: 0.0 mg
Sodium: 0.9 mg
Total Carbs: 7.9 g
Dietary Fiber: 1.6 g
Protein: 1.2 g

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