Blueberry Coconut Pecan Breakfast Cookies (GF)
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Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 150.5
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 59.9 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 2.7 g
- Protein: 2.1 g
View full nutritional breakdown of Blueberry Coconut Pecan Breakfast Cookies (GF) calories by ingredient
Introduction
recipe from www.bumbleberryfarms.com recipe from www.bumbleberryfarms.comNumber of Servings: 20
Ingredients
-
.25 cup Coconut Oil
1.5 cup GF Rolled Oats
1 cup Coconut Flakes, Unsweetened
1 tbsp golden Flax Seed Meal
.5 tsp Salt
.75 cup, coarsely chopped Pecans
.5 cup dried fruit (blueberries or craisins)
3 mashed bananas, very ripe
1 tbsp Honey
1 tsp Vanilla Extract
Directions
1. preheat oven to 350 degrees.
2. Combine oats, coconut flakes, flaxmeal, salt, pecans & blueberries.
3. Stir in bananas, oil, honey & vanilla until well combined.
4. Press 2 tablespoons of mixture into a 2.5 inch round cookie cutter onto a baking sheet lined with parchment paper. Continue with remaining mixture.
5. Bake at 350 degrees for 25 mins until golden brown. Allow pan to cool.
Serving Size: about 20 cookies
Number of Servings: 20
Recipe submitted by SparkPeople user MARSHMELLOW1101.
2. Combine oats, coconut flakes, flaxmeal, salt, pecans & blueberries.
3. Stir in bananas, oil, honey & vanilla until well combined.
4. Press 2 tablespoons of mixture into a 2.5 inch round cookie cutter onto a baking sheet lined with parchment paper. Continue with remaining mixture.
5. Bake at 350 degrees for 25 mins until golden brown. Allow pan to cool.
Serving Size: about 20 cookies
Number of Servings: 20
Recipe submitted by SparkPeople user MARSHMELLOW1101.
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