Cranberry/Blueberry Coconut Pecan Breakfast Cookies

Servings:  makes 15 cookies

Thanks to my mom, I was introduced to this easy, yet amazing recipe. No flour, no dairy, no eggs, no white/brown sugar...and they are absolutely delicious! Give them a try & don't be surprised if you choose them over a regular cookie recipe.

 

Ingredients:

1 1/2 cups        oats
1 cup                unsweetened coconut flakes
1 tbsp               ground flaxseed
1/2 tsp              salt
3/4 cup            coarsely chopped pecans
1/2 cup            dried cranberries or dried blueberries
3                      overly ripe bananas, mashed
3 tbsp              vegetable oil (preferably coconut oil, liquefied)
1 tbsp              honey or agave nectar (optional)
1 tsp                vanilla extract

 

Directions:

1.  Preheat oven to 350 degrees.
2.  Mix together oats, coconut, flaxseed, salt, pecans & cranberries/blueberries.
3.  Stir in mashed bananas, oil, agave nectar/honey & vanilla.
4.  Spoon cookie mixture onto greased cookie sheet. You can use a cookie cutter to shape the cookies or what I prefer is using a 1/3 or 1/4 cup measuring spoon.
5.  Bake for 16-20 minutes or until golden. Let cool before taking off of cookie sheet.

ENJOY!