Blueberry Coconut Pecan Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1 1/2 cups oats1 cup unsweetened coconut 1 tablespoon golden flaxmeal1/2 teaspoon salt3/4 cups coarsely chopped pecans1/2 cup dried blueberries3 very ripe bananas, mashed1/4 cup coconut oil, warm enough to be liquid1 tablespoon agave nectar 1 teaspoon vanilla extractCooking spray
1. Preheat oven to 350°.
2. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
3. 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.
4. Bake for 25 minutes or until fragrant and golden. Cool on pan.
Serving Size: Makes about 15 cookies
2. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
3. 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.
4. Bake for 25 minutes or until fragrant and golden. Cool on pan.
Serving Size: Makes about 15 cookies
Nutritional Info Amount Per Serving
- Calories: 171.9
- Total Fat: 10.2 g
- Cholesterol: 0.0 mg
- Sodium: 78.1 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 3.0 g
- Protein: 2.0 g
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