Blueberry Coconut Pecan Breakfast Cookies

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

Cooking spray

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.
 I'll swap out the blues for dried cherries or cranberries..
 otherwise looks like i'm off to shop and make these this afternoon.

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