This recipe is courtesy of Melanie Reid, RHN. Melanie is a Registered Holistic Nutritionist through the Canadian School of Natural Nutrition, and is passionate about healthy eating and creating fun recipes for her family and clients.
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 pecans
1/2 cup dried (no sugar added) blueberries or 1/2 cup frozen blueberries
3 very ripe bananas, mashed
1/4 cup coconut oil, warm enough to be liquid
1 tablespoon agave nectar
1 teaspoon vanilla extract
1 or 2 scoops of vanilla protein powder (if including protein powder, add an additional tbsp of coconut oil)
- Preheat oven to 350°.
- Combine oats, coconut, flaxmeal, protein powder, salt, pecans, and blueberries.
- Stir in bananas, oil, agave nectar 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 mix into balls and press down with the bottom of a cup). Continue with remaining mixture.
- Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
- Yield: about 15 cookies.