Vegan Blueberry Coconut Pecan Breakfast Cookies

1½ cups gluten free 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
1 teaspoon vanilla extract
Cooking spray

1. Preheat oven to 350°. Combine oats, coconut, flax meal, salt, pecans, and blueberries. Stir in bananas, oil,
agave nectar and vanilla until well combined.
2. Press 2 tablespoons of mixture into a 2½­inch round cookie cutter onto a baking sheet coated with cooking
spray. Continue with remaining mixture.
3. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan

Serves: about 15 cookies

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