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April 8, 2013 / mybodynbalance

Blueberry Coconut Pecan Breakfast Cookies

Mmmmmmm this is a winner… although this didn’t start out as MY recipe, I have been making them for so long & have added/ tweeked so many things… it’s now kind of  become my recipe ( this is also why I have no caloric info listed here.).  Mess around with this, it’s a very forgiving recipe.  I have even used peanut butter and dried strawberries… The possibilities are endless!! Someone just sent me their version to try out! 🙂

1 1/2       cups old fashioned oats

1             cup unsweetened coconut flakes  (I like the fat ones)

1             tablespoon flax seed (or flax meal)

1/2          teaspoon sea salt

3/4          cups coarsely chopped pecans (or almonds)

1/2          cup dried blueberries (or cherries or whatever dried fruit you like)

3             very ripe bananas, mashed

1/4          cup coconut oil, warm enough to be liquid (I have even used other oils…)

1             tablespoon agave nectar

1.5          teaspoons vanilla or coconut extract (even a little of both works !)

Cooking spray

Preheat oven to 350°.

Combine oats, coconut,  flax,  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  25 minutes or until fragrant and golden. Cool on pan.

Yield: about 15 cookies.


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