Here's a healthy breakfast for you: sugar-free & gluten-free Blueberry Coconut Pecan Breakfast Cookies.\n\n

Ingredients:

\n- 1 1/2 cups gluten-free rolled oats - 1 cup unsweetened coconut flakes
\n- 1 tablespoon golden flaxmeal
\n- 1/2 teaspoon salt
\n- 3/4 cups coarsely chopped pecans
\n- 1/2 cup dried blueberries
\n- 3 very ripe bananas, mashed
\n- 1/4 cup coconut oil, warm enough to be liquid
\n- 1 teaspoon vanilla extract
\n- Naturally Sweet Xylitol (to taste)
\n- cooking spray\n\n

Directions:

\n1. Preheat oven to 180°C. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, vanilla extract and xylitol until well combined.
\n2. Press 2 tablespoons of mixture into a 5cm round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
\n3. Bake for 25 minutes or until fragrant and golden. Cool on pan.\n\n