Blueberry-Coconut Breakfast Cookies
- Level: Easy
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 77
- Total Fat
- 5
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 50
- Total: 1 hr
- Prep: 5 min
- Inactive: 30 min
- Cook: 25 min
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.