Breakfast Cookies

By Jan Schoenwald

1 Apple, grated or ¼ c applesauce
1 carrot, grated
2 large or 3 small bananas, mashed
1 tsp vanilla
1 – 4 oz can coconut milk
¼ c tahini and/or peanut butter
½ c seeds (pumpkins and sunflowers)
½ c nuts, chopped
¼ c coconut
½ c any dried fruit
2-3 c oats or more if needed
½ tsp salt
1 tsp pumpkin pie spice
Mix well all the above ingredients in a bowl.   Scoop mixture packing firmly using a small ice cream scoop (size 4 cm or 5 cm) with retractable handle. (See picture below)
Bake at 350 degrees for 18 minutes or more to your liking

Optional:  For a sweeter taste, add 1/4 cup of honey, agave, maple syrup, or coconut syrup