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Prep Time
Cook Time
Servings
Altered Taste/Smell
Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.
Preheat Oven Preheat the oven to 375°F. Line two baking sheets with parchment paper.
Mix Dry Ingredients Mix 1½ cups rolled oats, baking powder, and spices (cinnamon, nutmeg, cloves) in a large bowl. Set aside.
Blend Fruit Mixture In a food processor or blender, combine the flaxseed, water, applesauce, and remaining 1 ½ cups oats. Process until the batter has an even consistency. Add the strawberry fruit spread and blend until combined.
Combine All Ingredients Pour the fruit mixture in with the dry ingredients and whisk until everything is combined. Stir in the dates and pecans. The mixture will be slightly wet.
Bake Dough Drop 12 spoonfuls of dough onto each baking sheet. Bake for 15 to 20 minutes.
Cool & Enjoy Allow the cookies to cool on cooling rack before enjoying. Store cookies in an airtight container at room temperature for 2 days. Cookies will also keep in the refrigerator for up to 3 days.
Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.
Oats are naturally gluten-free, but for those with celiac disease, use certified gluten-free oats.
Replace roasted pecans with roasted sunflower seeds.
Ask a friend or family member to help make these cookies.
Make extra and freeze. Thaw to enjoy on days when experiencing taste challenges.
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