This is probably the best idea ever! It’s everything you want in the morning, disguised as a cookie!
(exept when it’s freezing and you want something warm.. like today!) Great for those mornings when you don’t have time to cook something but don’t feel like a cheese sandwich to go.. And they are semi-healthy!!!!
Blueberry Coconut Pecan Breakfast Cookies
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 agave nectar
1 teaspoon vanilla extract
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.
Yield: about 15 cookies.