These gluten free, vegan cookies are amazing! They are a regular in my kitchen as they are perfect for breakfast, snack or taking on the road. You can swap the blueberries and pecans with any dried fruits and nuts for continual variety.
1 1/2 c gluten-free rolled oats
1 c unsweetened coconut flakes
1 tbsp golden flaxmeal
1/2 tsp sea salt
3/4 c coarsely chopped pecans
1/2 c dried blueberries
3 very ripe bananas, mashed
1/4 c coconut oil, warmed to be liquid
1 tsp vanilla extract
- Preheat oven to 350 degrees
- Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in all other ingredients, mixing and mashing well.
- Press 2 tablespoons of mixture into a 2 -inch round cookie cutter onto a baking sheet lined with parchment paper.
- Bake at 350 degrees for 25 minutes or until fragrant and golden. Cool on pan, then gently remove from paper + enjoy!
About 15 cookies.