Blueberry Coconut Pecan Breakfast Cookies
Ingredients
 1 1/2 cups gluten-free rolled oats 135g
 1 cup unsweetened coconut flakes 75g
 1 tablespoon golden flax meal
 1/2 teaspoon salt
 3/4 cups coarsely chopped pecans 95g
 1/2 cup dried blueberries 80g
 3 very ripe bananas, mashed
 1/4 cup coconut oil 50g
 1 tablespoon honey or agave nectar
22g
 1 teaspoon vanilla extract
 Cooking spray
Instructions
1. Preheat oven to 175 C°.
2. Combine oats, coconut, flax meal, salt,
pecans, and blueberries. Stir in bananas, oil,
agave nectar and vanilla until well combined.
3. 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.
4. Bake at 350° for 25 minutes or until
fragrant and golden. Cool on pan.
8 minutes on 170 degrees pt arahide
Dried Fruit & Peanut Butter Breakfast Cookie
Ingredients
 2 cups gluten-free rolled oats 180g
 1/2 cup crunchy peanut butter 130g
 1/4 cup warm coconut oil 50g
 1 large egg
 3 tablespoons maple syrup 64g
 1 teaspoon vanilla paste or extract
 1 cup raisins 150g
 1/2 cup dried cranberries 60g
 1/2 cup chopped dried apricots 95g
 1 teaspoon ground cinnamon
 1/4 teaspoon ground nutmeg
 1/4 teaspoon salt
Instructions
1. Preheat oven to 175°.
2. Combine first 5 ingredients in a large
bowl.
3. Add remaining ingredients to peanut
butter mixture; stir until well combined.
4. Press 2 tablespoons of mixture into a
2½-inch round cookie cutter onto a baking
sheet lined with parchment paper. Continue
with remaining mixture.
5. Bake at 350° for 14-16 minutes, or until
fragrant and golden. Cool on pan.