Breakfast Cookies

Ingredients:
2 c. rolled oats
1/2 c. flour
1/2c. unsweetened coconut flakes
1 tsp. cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/2 tsp. baking powder
1/2 tsp. salt
1/4 c. maple syrup
1/4 c. Blood Orange Olive Oil (or try Butter or Sweet Butter Olive Oil, or simply a healthful Mild EVOO)
3/4 c. apple sauce
1/4 c. Cinnamon Pear Balsamic
1/4 c. dried cranberries
1/4 c. chocolate chips

Preheat oven to 350F and line a cookie sheet with parchment paper. Combine and whisk together the first 8 ingredients. In a separate bowl, whisk together the maple syrup, olive oil, apple sauce, and balsamic until well blended. Gently stir in the dry ingredients. When half incorporated, add the cranberries and chocolate chips and mix until a stiff dough forms with all the flour absorbed.

Scoop out 2 Tbsp. of cookie dough onto a baking sheet, flattening the tops with damp fingertips or the bottom of an oiled glass. Space cookies 1" apart and bake for 10 - 12 minutes until golden brown on the edges. Let cool on a baking rack for 10 minutes.

Store leftovers in an airtight container for up to a week.