Gluten Free Oatmeal Cookies with Dried Blueberries and Pecans

January 3, 2014

Oatmeal, Blueberries, Pecans, Honey, Coconut Oil
Green smoothies. They are no doubt good for you, and I try to enjoy them at least 4 times every week. Normally I have them in the morning after my hot lemon water, and try to have them before I b-line for the coffee pot at work.

The problem is, though, that these super healthy smoothies are only about 100 calories each, and hardly resemble a breakfast that will hold you over until lunch time. My goal was to create a companion to the green smoothie. Something that would be hearty enough, but still super healthy to stave off those hunger pangs until noon.

Oatmeal, Blueberries, Pecans, Honey, Coconut Oil

Check it, check it y’all! Enter the Oatmeal Cookie that is GOOD FOR YOU! Sweetened with natural sweeteners such as mashed banana, and local organic honey, these cookies will leave you feeling satisfied, and guilt free! What a way to start out the morning!

Enjoy!

Happy, Healthy New Year Resolutions,

Gluten Free Oatmeal Cookies with Dried Blueberries and Pecans
 
Author: 
Nutrition Information
  • Serves: 11
  • Serving size: 1 Cookie
  • Calories: 163
  • Fat: 7.7
  • Saturated fat: 3.3
  • Carbohydrates: 22.5
  • Sugar: 11.6
  • Sodium: 81.3
  • Fiber: 3
  • Protein: 2.54
  • Cholesterol: -
Recipe type: Cookies
Cuisine: Healthy
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1½ Cup Old Fashioned Rolled Oats
  • ½ Cup Dried Blueberries
  • ½ Cup Pecans, roughly chopped
  • ⅓ Cup Dried Coconut, unsweetened
  • ½ Teaspoon Salt
  • 2 Bananas
  • 1 Teaspoon Vanilla
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Tablespoons Coconut Oil
  • 2 Tablespoons Honey
Instructions
  1. Preheat oven to 350 degrees Farenheight.
  2. In a medium bowl, add all the dry ingredients.
  3. In a small bowl, add bananas, vanilla, apple cider vinegar, coconut oil, and honey, and mash everything well.
  4. Add the wet ingredients to the dry, and mix well, coating all the oatmeal.
  5. Onto a parchment or silpat lined cookie sheet, form cookies using a ¼ cup scoop, Flatten with your fingers, shaping the cookies into disks about a half inch thick.
  6. Bake for 25 minutes, or until golden brown.
  7. Let cool on the cookie sheet for 5 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
If you can't find dried blueberries, any dried fruit will do, just try to find unsweetened.

 

4 Comments

  1. movita beaucoup
    January 4, 2014 at 6:07 am (12 months ago)

    EVERY day should start with cookies.

    And chocolate.

    Reply
  2. Lauren
    January 4, 2014 at 12:36 pm (12 months ago)

    These look delicious! If you could somehow cram spinach in there, you wouldn’t even need the smoothie. I love the idea of breakfast cookies, so I will be keeping these in mind for my family. :-)
    Lauren recently posted..Mushroom Brown Rice Pilaf (Vegan, Gluten-Free)My Profile

    Reply
    • Natalie Wiser-Orozco
      January 7, 2014 at 11:42 am (12 months ago)

      Thank you Lauren!! I second that spinach action, mos def!

      Reply
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