Everything Breakfast Cookies

Directions

1. 1
   Preheat oven to 3500. Line four baking sheets with parchment paper and set aside.
2. 2
   Place the oats in the bowl of a large food processor fitted with a steel blade and pulse until oats are roughly chopped.
3. 3
   In a large bowl, add chopped oats, ground flax, brown rice flour, baking soda, salt, and cinnamon. Stir until well combined and set aside.
4. 4
   In a medium sized bowl, add canola oil. Beat eggs in one at a time, beating until well combined with the oil. Beat the sugar into the eggs and oil until well combined.
5. 5
   Stir dried fruit, nuts, and coconut into the wet ingredients until well combined.
6. 6
   Add wet ingredients to dry until just combined. The dough should be wet enough to hold together -- add milk a couple of tablespoons at a time until the dough is the right consistency.
7. 7
   Scoop 1/4c of dough using an ice cream scoop or spoon and place on cookie sheet. Pat them to flatten a bit. You can place them fairly close to one another on the baking sheets because they neither spread nor puff up much.
8. 8
   Bake the cookies for 25 to 30 minutes until golden brown all over and crispy looking. Allow to cool on a rack. I freeze these and microwave them as I need them.