Breakfast Cookies

Ingredients:
1 cup rolled oats
1 cup unsweetened shredded coconut
3/4 cup almond flour
l /2 cup hemp seeds
1 /2 cup pepitas
3 Tbsp ground flax
1 tsp cinnamon
1 tsp baking powder
1/2 tsp sea salt
1/4 cup crystallized ginger, finely diced
1/4 cup dark chocolate chips
3 medium, ripe bananas (about 1 1/3 cup)
1/4 cup extra virgin olive oil
2 Tbsp maple syrup

Instructions:
1. Preheat oven to 375 degrees.
2. In large bowl, whisk together the rolled oats, coconut, almond flour, hemp seeds, pepitas, ground flax, cinnamon, baking powder and sea salt. 
3. Stir in the chocolate chips and diced ginger.
4. In a separate bowl, mash bananas, then mix in olive oil and maple syrup.
5. Combine wet and dry ingredients.
Preheat oven to 375 degrees. Prepare parchment paper baking sheets.
5. Using a 1/4 cup measuring cup, scoop batter and level, invert and tap the measuring cup to release the batter. Gently press batter into 2" circle. Repeat with remainder of batter.
6. Bake 15-16 minutes, until cookies start to brown on top and golden on the bottom.

Enjoy!