Peanut Butter Coconut Breakfast Cookies

• Course Breakfast, Dessert, Snack
• Cuisine American, July 4th, Summer

Prep time

Cook time

Servings

Ingredients

• 20 pitted dates
• 1/2 cup Hot Water
• 1/3 cup Coconut Oil warmed
• 1 tsp Vanilla Extract
• 1/2 tsp Salt
• 1 cup Peanut Butter
• 1 Egg
• 1/2 cup gluten free rolled oats
• 1/2 cup shredded coconut
• 1/2 cup Gluten-Free All Purpose Flour

Instructions

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
2. In a food processor, combine dates and hot water, and let sit for 5 minutes to soften. Add in the warmed coconut oil, vanilla extract, and salt. Pulse until a very smooth mixture forms.
3. Add the peanut butter and egg and pulse until combined.
4. Add the gluten-free oats, shredded coconut, and gluten-free all-purpose flour, and pulse for about 30 seconds until the dough pulls together.
5. Scoop the dough by rounded tablespoonfuls onto the prepared baking sheets and bake for 10 minutes. Cool before serving.