I have been meaning to make these cookies forever. They popped up on my Pinterest feed and I bought all the stuff and then life got in the way and I never made them. Then my beet pancakes were offensive to my taste buds, so it was cookies to the rescue!
These are gluten free and therefore it is important to use a mold or they will not set up. I just used a cookie cutter and it worked perfectly. The combination of the crunchy oatmeal and coconut and the soft berries is just divine! These are healthy, gluten free and portable, who could ask for more? Make these, you will love them! I used applesauce and walnuts, the original recipe called for 3 mashed ripe bananas and pecans instead, maybe that was why the original recipe has a prettier final result...or maybe she is a better food stylist!
Full recipe to follow the montage.
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| Cookies for breakfast are a great idea! |
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| I made these at night, hence the shadows on the cast |
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| Mix it all up. Such goodness from the pantry! |
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| Do not skip this step! You will not have a cookie if you do! |
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| Before the ride in the oven they look a little pink. |
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| And after they are just browned and perfect. |
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| Just look how healthy and delicious! |
1 1/2 cups gluten-free rolled oats
1 cup unsweetened coconut flakes
1 tablespoon golden flaxmeal
1/2 teaspoon salt
3/4 cups coarsely chopped walnuts
1/2 cup dried blueberries
1 cup applesauce
1/4 cup coconut oil, warm enough to be liquid
1 tablespoon honey
1 teaspoon vanilla extract
Cooking spray
Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, nuts, and blueberries. Stir in applesauce, oil, honey and vanilla until well combined. Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray or lined with parchment paper. Continue with remaining mixture. Bake at 350° for 25-30 minutes or until fragrant and golden. Cool on pan for 5 minutes and then transfer to cooling rack to fully cool.
Happy Cooking!
Missy
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