Good Morning Cookies

It's been a crazy November!  Which hasn't left to much time to blog all the delicious food and wine we've been indulging in.  But these breakfast cookies are perfect to have around to take on the go.  These took thirty minutes to whip up, have no sugar or flour or dairy or eggs or butter, and are packed with goodness.

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.

bon appétit.