Gluten Free Breakfast Cookies

1 1/2 C gluten free rolled oats

1 C unsweetened coconut flakes

1 Tbsp golden flaxmeal

1/2 tsp salt

3/4 C slivered almonds

1/2 C dried cranberries

3 very ripe bananas, mashed

1/4 C coconut oil, warmed enough to be in liquid state

1 Tbsp honey

1 tsp almond extract


Preheat oven to 350 degrees.  Prepare large pan by either greasing or lining with parchment paper.


Combine oats, coconut, flaxmeal, salt, almonds and cranberries in large bowl.  Mix thoroughly.


Add mashed bananas, coconut oil, honey and almond extract.  Stir to combine.


Place 2 Tbsp of batter onto prepared baking sheet and press flat to desired shape (cookies will not spread).  Repeat until no batter remains.  Bake for 22-25 minutes or until golden in color.