Cherry Coconut Breakfast Cookies

Makes 8 large cookies
Adapted from Kumquat Blog

1 1/2 cups rolled oats
1 cup dried coconut flakes
1 tablespoon flaxmeal
1/2 teaspoon salt
3/4 cup coarsely chopped pecans
1/2 cup dried cherries
1/3 cup raw pumpkin seeds
3 ripe bananas, mashed
1/4 cup coconut oil, warmed*
1 tablespoon honey
2 teaspoons vanilla extract

*You want the coconut oil to be liquid, so just warm it in the microwave for 20 seconds if it's solid.

Preheat oven to 350 F.

Combine oats, coconut, flaxmeal, salt, pecans, cherries & pumpkin seeds. Stir in bananas, coconut oil, honey and vanilla until well combined.

Press 1/3 cup of mixture into a large round cookie or biscuit cutter (we used a 3 inch biscuit cutter) onto a baking sheet lined with parchment paper. Continue making cookies until all of the mixture has been used.

Bake cookies for 25 minutes until edges are golden. Cool for 5 minutes on baking sheet then transfer to a cooling rack to cool completely.

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