Blueberry Coconut Pecan Breakfast Cookies
★★★★★ 3 votes5
1 1/2 crolled oats (or gluten-free rolled oats)
1 ccoconut, shredded, unsweetened
1 Tbspgolden flax seeds (or flaxmeal)
1/2 cblueberries, dried
3/4 cpecans, in pieces (optional - i leave them out)
3bananas, very ripe
1/4 ccoconut oil, warmed enough to be liquid
1 Tbspagave nectar
1 tspvanilla extract
How to Make Blueberry Coconut Pecan Breakfast Cookies
- Preheat oven to 350. Either spray a cookie sheet with cooking spray, or line it with parchment paper (or tinfoil).
- Combine oats, coconut, flax seeds, salt, pecans, and blueberries in a large bowl. Mix in mashed bananas, oil, agave nectar, and vanilla until well combined.
- Press 2 tablespoons of mixture into whatever small cookie cutter shape you'd like (2 inch cutter works). Bake at 350 for 15-20 minutes, or until fragrant and golden.
- NOTE: You can substitute sweetened coconut for unsweetened, but if doing so, OMIT AGAVE NECTAR. The sweetness from the coconut will be plenty to flavor the mixture.