Blueberry Coconut Pecan Breakfast Cookies
gluten-free rolled oats
unsweetened coconut flakes
coarsely chopped pecans
very ripe bananas
warm enough to be liquid
honey or agave nectar
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.