Name: Blueberry-Coconut Breakfast Cookies
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: about 24 cookies
Ingredients: Cooking spray; 1 1/2 cups old-fashioned rolled oats; 1 cup sweetened coconut flakes; 1/2 teaspoon salt; 2 very ripe bananas, mashed; 1/4 cup coconut oil, warm enough to be liquid; 1 tablespoon pure maple syrup; 1 teaspoon ground cinnamon; 1 teaspoon pure vanilla extract; 1/2 cup frozen blueberries

Directions

Special equipment:

A 2 1/2-inch round cookie cutter

Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
Combine the oats, coconut flakes and salt in a large bowl. Stir in the bananas, oil, maple syrup, cinnamon and vanilla until well combined. Add the frozen blueberries, and stir to just incorporate.
Place a 2 1/2-inch round cookie cutter on the prepared baking sheet, and press 2 tablespoons of the batter into the cutter. Continue with the remaining mixture. Bake until golden, about 25 minutes. Let the cookies cool on the baking sheet.