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Blueberry Coconut Pecan Breakfast Cookies

GFreeFoodie's picture
Ingredients
  Rolled oats 1 1⁄2 Cup (24 tbs) (gluten-free)
  Unsweetened coconut flakes 1 Cup (16 tbs)
  Flaxseed meal 1 Tablespoon
  Salt 1 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Pecans/Nuts 3⁄4 Cup (12 tbs), coarsely chopped
  Blueberries/Raisin 1⁄2 Cup (8 tbs), dried
  Bananas 3 (very ripe)
  Coconut oil 1⁄4 Cup (4 tbs), warm
  Agave nectar 1 Teaspoon
  Vanilla extract 1 Teaspoon
  Cooking spray 2 Dash
Directions

GETTING READY
1. Preheat oven to 350°.
2. Grease cookie sheet with cooking spray.
3. Combine oats, coconut, flax meal seeds, salt, cinnamon, pecans, and blueberries.
4. In another bowl mash bananas add in coconut oil, agave nectar and vanilla. Mix until well combined.
5. Combine wet and dry mixture together.

MAKING
6. Roll 2 tablespoons of the mixture into a scooper and press onto a baking sheet coated with cooking spray. Continue with remaining mixture.
7. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.

SERVING
8. Serve Blueberry Coconut Pecan Breakfast Cookies with milk and enjoy!

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Breakfast
Taste: 
Sweet
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Oat
Interest: 
Healthy
Preparation Time: 
10 Minutes
Cook Time: 
25 Minutes
Ready In: 
35 Minutes
Servings: 
4

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