Ingredients:

  • 1 ½ cups (135g) rolled oats (old-fashioned)
  • ½ cup (60g) whole wheat flour (or all-purpose flour), plus more for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup (40g) unsweetened shredded coconut
  • ½ cup (50g) chopped pecans
  • ½ cup (75g) dried blueberries (or fresh if preferred)
  • 1 ripe banana, mashed (about ½ cup)
  • ¼ cup (60ml) coconut oil, melted
  • ¼ cup (60ml) maple syrup or honey
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the oats, flour, baking powder, cinnamon, and salt. Stir in the shredded coconut, pecans, and blueberries.
  3. In a separate bowl, mash the banana until smooth. Add the melted coconut oil, maple syrup (or honey), egg, and vanilla extract. Whisk until well combined.
  4. Pour the wet ingredients into the dry ingredients. Stir until just combined. Avoid overmixing – a few streaks of flour are fine.
  5. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving a little space between each cookie. Gently flatten each cookie with your fingers or the back of a spoon.
  6. Bake for 15-18 minutes, or until the edges are golden brown and the centers are set. The cookies should spring back slightly when gently pressed.
  7. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from breaking apart while still warm.