Oatmeal Cookies

 I could almost call these "breakfast cookies" except that they really are just yummy cookies that you *could* eat for breakfast. I adapted Alton Brown's (god of culinary science) recipe for oatmeal cookies with some healthy alternative ingredients. The coconut, banana, and flaxseeds add fiber; coconut sugar has a low glycemic index; and coconut oil has many health benefits (look it up!). I really enjoy twisting recipes to my own taste or a healthier version!

Enjoy these with a glass of cold milk or a cup of hot coffee...

Cream together until fluffy and aerated:

1 stick (1/2 cup) cold unsalted butter

1/2 cup coconut oil

1 small banana

1/2 cup brown sugar

1/2 cup coconut sugar

Beat into creamed mixture:

1 egg

1 tsp. vanilla extract

Whisk together dry ingredients:

1 cup whole wheat flour

1/2 cup ground flaxseed (I started with about 1/3 cup seeds and ground them in my coffee grinder)

1 tsp. baking powder

1 tsp. salt

1 tsp. ground cinnamon

Combine both wet and dry ingredients to form a wet dough, then stir in:

2 1/2 cups rolled oats (not quick oats)

1 cup unsweetened shredded coconut

3/4 cups semisweet or dark chocolate chips (or raisins)

Spoon large spoonfuls of dough onto ungreased cookie sheet and pat down slightly. (The banana causes the dough to not spread out much in the oven.) Bake for 14-16 minutes at 375 degrees Fahrenheit or until golden brown and delicious. Cool and enjoy!