Breakfast Cookies with the Chop N Prep Chef

I found a recipe on Pinterest last week for these No Sugar Oat Drops. No sugar, no flour, no eggs, no butter. Whaat? Lots of oats, nuts, dried fruit, with bananas to hold it all together. One of the ingredients was mixed nuts "finely chopped". I pulled out my handy dandy Chop 'N Prep Chefand poured my 1/2 cup of mixed nuts in it.

Often, if I'm baking, it's with my 2 and a half year old assistant - something to do while the baby is napping yet again. Here he is helping chop:

Easy, right? It's great for herbs, making your own pesto, chopping just a small amount of onions, making baby food out of whatever you're having for dinner, etc.! And check out the results after about 10 pulls:

Here's the recipe for you:

1 1/2 cups regular rolled oats
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon allspice
1/4 cup of almond meal
1/2 cup mixed nuts, finely chopped
1 cup dried fruit (I used 1/2 chopped dried dates, and 1/2 raisins)

3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 175C. Line baking sheet with parchment paper.

In a large bowl, combine rolled oats, almond meal, mixed nuts and coconut flakes. Stir in allspice and cinnamon. Add dried fruit and stir until well and evenly mixed. Make sure the dried fruit do not stick together in big batches.
In another bowl, combine canola oil, mashed banana and vanilla extract. Pour wet ingredients over dry ingredients and stir until well combined.

Take a large cookie cutter and press spoonfuls of the batter into it. Remove cookie cutter. Bake for about 20 minutes or until edges are golden brown.

ENJOY!