Thank you to a random post on my facebook news feed between two friends, I was introduced to this most amazing “cookie” recipe from Kumquat; she calls them breakfast cookies, but I find myself eating these any time, any place!
My interpretation is as follows:
1 1/2 C Oats (I use Bob’s Red Mill Gluten-Free)
1 C Unsweetened Coconut Flakes
1 Tbsp Ground Flax
1/2 tsp Salt
3/4 C Pecans (this last time I used Pecans & Walnuts)
1/2 C Dried Blueberries (I usually use a combination of Blueberries, Cranberries, Raisins & Chocolate Chips)
3 Ripe Mashed Bananas (I use my hand blender to get them really mushy)
1/4 C Liquid Coconut Oil
1 Tbsp Agave (I have some Agave that I need to use up, but once it’s gone, I’ll probably change this to Maple Syrup or Honey – here’s some information on Agave)
1 tsp Vanilla Extract
Preheat oven to 350 degrees. Mash/blend bananas, mix in coconut oil, vanilla and agave. Combine with all other ingredients. Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter on parchment paper lined cookie sheet. Bake for 25 minutes, until golden, rotating approximately half-way through. I store mine at room temperature in an air-tight container for about a week — if they last that long!