No Sugar Coconut Pecan Cookies

1 1/2 c. (120g) oats
3/4 c. (60g) unsweetened coconut flakes
1 Tbsp. golden flaxmeal
1/2 tsp. salt
3/4 c. (90g) coarsely chopped pecans
1/2 c. (120g) mini chocolate chips or dried blueberries

3 very ripe bananas, mashed
3 Tbsp. (42g) coconut oil, melted
1 Tbsp. agave
1 tsp. vanilla

Preheat oven to 350° and lightly coat a cookie sheet with cooking spray.

Combine oats, coconut, flaxmeal, salt, pecans, and blueberries in a large bowl. Stir in bananas, oil, agave nectar, and vanilla until well combined. If batter is very wet and sticky, allow to sit for 15 minutes so oats will absorb excess moisture.  Press 2 Tablespoons of mixture into a 2 1/2" round cookie cutter onto prepared baking sheet, spacing cookies 1" apart.

Bake for 25 minutes, or until golden. Allow to cool on cookie sheet.  Makes about 22 cookies.



This printable recipe from A Teaspoon and A Pinch.