Breakfast Cookies

Since I have been home everyday I have been in a breakfast slump. When I worked I would just force myself to eat something because I knew it was the last thing I was going to be able to eat until lunch. Now nothing sounds good. In high school and college I used to eat breakfast cookies that were manufactured in Bellingham. They sell them at Fred Meyer and Top Foods and are really delicious. However they are $2 a piece. So I decided to make my own. I found this recipe and it is really easy and super delicious. No sugar, butter, or flour. I had all of the ingredients already on hand except for these two things.

Blueberry Coconut Pecan Breakfast Cookies

1 1/2       cups gluten-free rolled oats

1             cup unsweetened coconut flakes 

1             tablespoon golden flaxmeal

1/2          teaspoon salt

3/4          cups coarsely chopped pecans

1/2          cup dried blueberries

3             very ripe bananas, mashed

1/4          cup coconut oil, warm enough to be liquid

1             tablespoon agave nectar

1             teaspoon vanilla extract

Cooking spray

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.