Vegetarian

Blueberry, Coconut and Almond Breakfast Cookies is for Breakfast.

Blueberry, Coconut and Almond Breakfast Cookies takes 10 minutes to prepare.

Blueberry, Coconut and Almond Breakfast Cookies takes 25 minutes to cook.

Blueberry, Coconut and Almond Breakfast Cookies makes 12 servings.

The ingredients for Blueberry, Coconut and Almond Breakfast Cookies are:

1 1/4 cups rolled oats
1/2 cup unsweetened coconut flakes
1/2 tsp salt
1/2 cups almonds, chopped
1/4 cup blueberries
2 medium bananas, mashed
1 tsp coconut extract
2 Tbsp I can't believe it's not butter, melted
2 tsp vegetable oil
2 tsp agave nectar
3/4 tsp pure vanilla extract

Here is how you make Blueberry, Coconut and Almond Breakfast Cookies:

1. Preheat oven to 350 degrees. Lightly spray a large cookie sheet with cooking spray and set aside.2. In a large bowl, combine the oats, coconut flakes, salt, almonds and blueberries. Stir in the mashed bananas, melted butter, agave, coconut extract and vanilla and mix until well combined.3. Drop mixture on the prepared cookie sheet, pressing down slightly, until all batter is used. Each cookie should use about 2 Tbsp of the mixture and should result in approx. 12 cookies.4. Bake for 25 minutes or until golden. Allow to cool on pan completely before serving.Serving Size: Makes 12 cookiesNumber of Servings: 12Recipe submitted by SparkPeople user JSKASICK.

The nutritional information for Blueberry, Coconut and Almond Breakfast Cookies is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 122.7

• Total Fat: 7.1 g
• Cholesterol: 0.0 mg
• Sodium: 114.0 mg
• Total Carbs: 13.3 g
• Dietary Fiber: 2.6 g
• Protein: 2.5 g

The dietary needs meet for Blueberry, Coconut and Almond Breakfast Cookies is Low Fat