Breakfast Cookies

A very popular thing right now is breakfast cookies. Take all of the yummy ingredients you might typically find in your bowl of oatmeal and make it into a healthy, delicious cookie. And let's be honest, who doesn't want an excuse to eat cookies for breakfast? They are full of fiber and good fats to keep you full. The best part, other than how delicious they are, is that they are portable. For those crazy mornings when there just isn't time to sit down and eat breakfast, you can grab one as you run out the door or give them to your kids to eat on the way to school. Tummies will be happy and you will feel good about what you just ate! Besides, breakfast really is the most important meal of the day, so why not make it delicious!


Blueberry Coconut Pecan Breakfast Cookies
Makes about 15 cookies

1½ cups rolled oats
1 cup unsweetened coconut flakes
1 tablespoon golden flaxmeal
½ teaspoon salt
¾ cups coarsely chopped pecans
½ cup dried blueberries
3 very ripe bananas, mashed
¼ cup coconut oil, warm enough to be liquid
1 tablespoon agave nectar or honey or real maple syrup
1 teaspoon vanilla extract
 
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 2½-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.

Feel free to mix it up with dried fruits and nuts that your family enjoys. Just keep the amounts the same so that the cookies don't become to crumbly.

You can sub canola oil if you don't have or don't like coconut oil.

Recipe adapted from: kumquatblog.com