Ingredients

The following ingredients have 6 Servings
  • 2 ripe bananas (mashed)
  • 1/4 cup ground flax (dissolved in 1/3 cup water)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 2 cups rolled oats (certified gluten free oats, if necessary)
  • 1/2 cup unsweetened shredded coconut
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup fresh or frozen (not thawed blueberries *)

Instruction

  • Preheat your oven to 350° F. Line a baking sheet with parchment paper.
  • Stir together ground flax and water and let sit for 5-10 minutes.
  • Mash the bananas and add to a large bowl. Add maple syrup, vanilla extract, and flax mixture, then stir until all the wet ingredients are well combined.
  • Stir in rolled oats, shredded coconut, cinnamon, and salt. Then gently fold in the blueberries.
  • Measure out 1/4 cup of batter and drop on the prepared baking sheet. Flatten with the back of a spoon.
  • Bake the cookies until set for 15-20 minutes. Transfer to a wire rack to cool fully.
  • Store the blueberry breakfast cookies in an airtight container at room temperature for a few days, up to a week in the fridge, or freeze for a couple months.