Blueberry Banana Coconut Walnut Cookies
1 1/2 cups of rolled oats (could use gluten free oats)
1 cup unsweetened coconut flakes
1 tablespoon of golden flaxmeal
1/2 teaspoon of salt
1/2 cup of chopped walnuts
1/4 cup of pumpkin seeds
1/2 cup of blueberries
3 over rip bananas, mashed
1/4 cup of coconut oil (liquid)
1 tablespoon of honey
1 teaspoon vanilla extract
Heat oven to 350 degrees. Combine oats, coconut, flaxmeal, salt, nuts and seeds into a bowl. Mix bananas, oil, honey and vanilla in another bowl and add mixture to the dry bowl. Fold in bananas. Scoop two tablespoons of the mixture at a time on to parchment lined cookie sheet. The mixture is not easy to mould, and needs to be firmly pressed together on the sheet with your hands. They should be a bit larger than your average chocolate chip cookie!
Bake for twenty five minutes or so until golden. Let them cool on the pan and harden on a cool rack before packing them away.
A fun dinner party is planned for the weekend, and so a full blog post with lots of new wine discoveries is on it's way!
breakfast (and snack) is served.