Breakfast Cookies

Per the holiday season, I've been getting requests lately for healthy dessert recipes. Our family doesn't have desserts that often so I knew this would take some experimenting, but my first experiment turned from intended decadent dessert, to cookies so healthy my kids have been eating them for breakfast! When sleepy mommy is trying to feed the baby, sending the kids off to grab a cookie or 3 for breakfast is awesome! I'll be making another batch for my husband to eat during the drive to work on cold mornings (When smoothies are just too cold!).

Breakfast Cookies

1 apple (of the sweet variety- jonagold, gala, fuji), peeled and finely diced
1/2 cup water
3-4 tbsp coconut oil
2 tbsp cinnamon
1-2 tsp nutmeg
1/2-1 tsp ground clove
1 banana, mashed
approx 6 dates, pitted and diced
1-2 tbsp agave nectar
3-4 tbsp ground flax seed
2 cups rolled oats
1 tsp baking soda
1 1/2 cups whole wheat flour
1/2 tsp sea salt
approx 3/4 cup raisins
approx 3/4 cup chopped almonds (optional)

Place water, coconut oil, diced apple, cinnamon, nutmeg and clove in a small pot on stove top and bring to a simmer over medium heat for about 3 minutes. Add mashed banana and dates and let simmer over medium-low heat, stirring occasionally for another 3-5 minutes. Remove from heat and add agave.
Preheat oven to 350 degrees F.
In mixing bowl, combine flax seed, oats, baking soda, flour and sea salt. Mix together. Add fruit mixture to dry ingredients in bowl, along with raisins and almonds. Mix well, adding more water if needed.
Roll golf ball sized scoops and place on greased cookie sheet. Press down into cookie shape. Bake at 350 F for 15 minutes.