Blueberry, Coconut & Almond Breakfast Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 1/4 cups rolled oats1/2 cup unsweetened coconut flakes1/2 tsp salt1/2 cups almonds, chopped1/4 cup blueberries2 medium bananas, mashed1 tsp coconut extract2 Tbsp I can't believe it's not butter, melted2 tsp vegetable oil2 tsp agave nectar3/4 tsp pure vanilla extract
1. Preheat oven to 350 degrees. Lightly spray a large cookie sheet with cooking spray and set aside.
2. In a large bowl, combine the oats, coconut flakes, salt, almonds and blueberries. Stir in the mashed bananas, melted butter, agave, coconut extract and vanilla and mix until well combined.
3. Drop mixture on the prepared cookie sheet, pressing down slightly, until all batter is used. Each cookie should use about 2 Tbsp of the mixture and should result in approx. 12 cookies.
4. Bake for 25 minutes or until golden. Allow to cool on pan completely before serving.
Serving Size: Makes 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user JSKASICK.
2. In a large bowl, combine the oats, coconut flakes, salt, almonds and blueberries. Stir in the mashed bananas, melted butter, agave, coconut extract and vanilla and mix until well combined.
3. Drop mixture on the prepared cookie sheet, pressing down slightly, until all batter is used. Each cookie should use about 2 Tbsp of the mixture and should result in approx. 12 cookies.
4. Bake for 25 minutes or until golden. Allow to cool on pan completely before serving.
Serving Size: Makes 12 cookies
Number of Servings: 12
Recipe submitted by SparkPeople user JSKASICK.
Nutritional Info Amount Per Serving
- Calories: 122.7
- Total Fat: 7.1 g
- Cholesterol: 0.0 mg
- Sodium: 114.0 mg
- Total Carbs: 13.3 g
- Dietary Fiber: 2.6 g
- Protein: 2.5 g
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