Mar 7

Cranberry Breakfast Cookies

cranberry-breakfast-cookiesFirst of all, a big, warm thank you to everyone who left comments, tweets & emails regarding yesterdays post. You guys warmed my heart and I so loved learning more about you. The best readers in the world? Quite possibly. You’ve inspired me to be real more often.

And now on to the goods: these breakfast cookies. Because they are DAMN good. And healthy! I really didn’t even know that the combination was possible. I originally found the recipe here, but couldn’t track down dried blueberries (my local bulkbarn shut down and I’ve since wandered around like a lost puppy when looking for unconventional ingredients). I have to say though that the cranberries were a nice touch though. I recommend it. I do! Not only are these guys flavourful, but they’re chock full of nutrients and definitely keep me full until lunch. Plus, they make for the perfect thing to grab when I stumble into the kitchen with my eyes half closed first thing in the morning (morning person, I am not).  Check out my take on it below.


//what you’ll need//
1 1/2 cups rolled oats
1 cup unsweetened coconut flakes
1 tbsp. ground flax
1/2 tsp. salt
3/4 cups coarsely chopped pecans
1/2 cup dried cranberries
3 very ripe bananas, mashed
1/4 cup coconut oil, warm enough to be liquid
1 tbsp. honey
1 tsp. vanilla extract
//what you’ll do//
1. Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
2. Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
3. Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
makes about 15 cookies

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