Samoa Oatmeal Breakfast Cookies (vegan, gluten-free, oil-free, no sugar added)

Prep Time:10

Cook Time:10

Total Time:20

1 1/2 cup rolled oats
1/2 cup oat flour
2 Tbsp ground flaxseed
1/4 tsp sea salt
2 tsp maca powder (optional but adds a nice caramel flavor and nutritional boost)
1/4 cup almond or cashew butter (any nut/seed butter will work but know that it will change the flavor)
1 mashed ripe banana
1 tsp vanilla extract
6 large Medjool dates, pitted + 1/2 cup hot water
1 cup shredded desiccated coconut, plus more for topping
3/4 cup dairy-free chocolate chips (I used a mix of mini and regular size)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.
In a small food processor or blender, add the dates and water. Blend until mostly smooth. Pour into a large mixing bowl.
Add the rest of the ingredients into the bowl except for the chocolate chips. Mix with a spatula until everything is well combined. Fold in chocolate chips.
Scoop cookie dough into big cookie dough balls and place onto the prepared baking sheet. Mine were about 2.5-3 Tbsp. Flatten slightly with your palms (they won’t spread) and sprinkle more shredded coconut on top.
Bake for 10-13 minutes until mostly firm to the touch. They will firm up more as they cool. Cool on the baking sheet for 15 minutes. Enjoy warm or place on a wire rack to cool completely. Store in an airtight container on the counter for 3 days or in the fridge for 5 days.

Servings: 16 cookies