Breakfast Cookies

Cookies for breakfast? Well, yes! These are somewhat like granola bars except better, easier to make, the answer to a hurried morning as well as mid-afternoon treats. Love that I've found yet another way to use ripe bananas too; I do get tired of banana breads. As I read through the ingredients my first thought was: these are all things I like on my oatmeal; my second thoughts? Only one bowl to clean, high in fiber, a healthy fat, yet a little bit sweet. This is a no-brainer.
I was introduced to dried blueberries many years ago at American Spoon, a company I watched from their start with a little storefront in Petoskey, Michigan. When you got anywhere near the place, amazing aromas poured out their front door. They have a fabulous mail order business now, and that little store is still there.
You'll find these tiny blueberry gems are loaded with flavor and are perfect in this recipe. This makes about 15 cookies, which is more than I needed, so I froze some. Will be interested to see how that works.

Breakfast Cookies
Slightly adapted from Kumquat Blog

Ingredients:

1 1/2 cups rolled oats

1 cup coconut flakes

1 tablespoon golden flaxmeal

1/2 teaspoon salt

3/4 cups coarsely chopped toasted pecans

1/2 cup dried blueberries

3 very ripe bananas, mashed

1/4 cup liquid coconut oil

1 tablespoon agave nectar

1 teaspoon vanilla extract

Method:

Preheat oven to 350°.
Mix oats, coconut, golden 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 parchment-lined  baking sheet. Continue with remaining mixture.

Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.