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Blueberry Coconut Pecan Breakfast Cookies

Ingredients

  • 1 1/2 cups gluten-free rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 tablespoon golden flaxmeal
  • 1/2 teaspoon salt
  • 3/4 cups coarsely chopped pecans
  • 1/2 cup dried blueberries
  • 3 very ripe bananas mashed
  • 1/4 cup coconut oil warm enough to be liquid
  • 1 tablespoon honey or agave nectar
  • 1 teaspoon vanilla extract
  • Cooking spray

Instructions

  • Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
  • Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
  • Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.