Blueberry Coconut Pecan Breakfast Cookies

1-1/2  cups		rolled oats
1  cup		unsweetened coconut flakes
1  tablespoon		golden flaxmeal
1/2  teaspoon		salt
3/4  cup		coarsely chopped pecans
1/2  cup		dried blueberries
3		very ripe bananas,s mashed
1/4  cup		coconut oil, warm enough to be liquid
1  tablespoon		agave nectar
1  teaspoon		vanilla extract

Tip: Click on the ingredient links to learn the nutritional information for all the Blueberry Coconut Pecan Breakfast Cookies ingredients. The serving size for any ingredient in Blueberry Coconut Pecan Breakfast Cookies may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.


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.


Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
Yield: about 15 cookies.