Raini’s “Grab and Go” Breakfast Cookies
Makes about 15
Courtesy of Raini Gomez
Adapted from Kumquat Blog
gluten-free rolled oats
coconut flakes, unsweetened
golden flaxseed meal
coarsely chopped pecans
very ripe bananas, mashed
coconut oil, warmed
Raini’s “Grab and Go” Breakfast Cookies Directions
Heat oven to 350°. Combine the oats, coconut, flaxseed meal, salt, pecans and blueberries. Stir in the bananas, chia seeds, lemon zest, coconut oil, agave nectar and vanilla until well combined.
Press 2 tablespoons of the mixture into a 2½-inch round cookie cutter onto a baking sheet covered with parchment paper. Continue with remaining mixture.
Bake for 25 minutes or until fragrant and golden.
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