1 1/2 C. rolled oats
1 C. flaked coconut
2-3 T. flaxseed meal
1/2 t. salt
3/4 C. chopped pecans
1/2 C. dried blueberries
3 very ripe bananas, mashed
1/4 C. coconut oil, warm enough to be liquid
1 T. agave nectar
1-2 T. blueberry pancake syrup
1 t. vanilla extract

Preheat oven to 350 degrees. Combine oats, coconut, flaxmeal, salt, pecans and blueberries. Stir in bananas, oil, agave, syrup and vanilla until well combined.

Press mixture into a round cookie cutter (3″) and place on a cookie sheet that has been sprayed with cooking spray Repeat with remaining mixture.

Bake at 350 degrees for 25 minutes or until golden. Cool on pan.

Yield: about 12 cookies