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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 agave nectar 1 teaspoon vanilla extract Cooking spray Directions: 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.

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 agave nectar
  • 1 teaspoon vanilla extract
  • Cooking spray
Directions:
  1. Preheat oven to 350°. 
  2. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries.
  3. Stir in bananas, oil, agave nectar and vanilla until well combined.
  4. 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.
  5. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

(Source: kumquatblog.com)

1 year ago | 08:24pm
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