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• 3 cups old fashioned rolled oats
• 3/4 cup almond meal
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/8 tsp salt
• 1/2 cup unsweetened applesauce
• 1/2 cup date paste
• 1/2 cup plus 2 T almond milk
• 1 flax egg (1 T ground flax with 2 1/2 T water and let sit for 15 minutes to thicken.)
• 1/2 cup shredded coconut
• 1/2 cup small diced fresh pineapple; if using canned drain the liquid well.

Heat oven to 350. 

Line baking sheet with parchment paper.

Mix all dry ingredient and then add wet ingredients. Mix well till combined.

Scoop - your choice of cookie size - flatten cookie with fingers, and bake for 15 - 20 minutes.

 

Date Paste:

• Bring about 4 cups of water to a simmer.
• Place 12 oz. of pitted Medjool dates into a 4 cup glass measuring cup. Cover the dates with the water and let sit for 10 minutes to soften.
• Reserve 1.5 cups of the soaking water and then drain the dates. You will use about 1 cup of this soaking water … maybe more depending on how thick or thin you’d like your date paste to be.
• Add the dates and 1 cup of the soaking water into a high speed blender and blend until smooth. Scrape down the sides of the blender to make sure it is blended well.
• Pour the date paste into a clean storage container and cover. (Mason jars make great storage containers!)
• Store in the refrigerator for up to 3 months.