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.
- 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!