Raini’s “Grab and Go” Breakfast Cookies
Adapted from Kumquat Blog
Ingredients
- 1 1/2 cup(s) gluten-free rolled oats
- 1 cup(s) coconut flakes, unsweetened
- 1 tablespoon(s) golden flaxseed meal
- 1/2 teaspoon(s) salt
- 3/4 cup(s) coarsely chopped pecans
- 1/2 cup(s) dried blueberries
- 3 very ripe bananas, mashed
- 1 tablespoon(s) chia seeds
- 1 teaspoon(s) lemon zest
- 1/4 cup(s) coconut oil, warmed
- 1 tablespoon(s) agave nectar
- 1 teaspoon(s) vanilla extract
Instructions
- 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.
