Breakfast Cookies

Forget about dinner last night, let’s talk about cookies for breakfast! I found this recipe for Blueberry Coconut Pecan Breakfast Cookies and it’s AWESOME. I had to adapt it somewhat and possibly made it a teensy bit less healthy because I didn’t have unsweetened coconut.

Cookies For Breakfast

1 1/2 cups organic rolled oats
1 cup sweetened coconut flakes (I didn’t have unsweetened)
1 tablespoon flaxmeal (I didn’t have golden)
1/2 teaspoon salt
3/4 cups coarsely chopped pecans
1/2 cup dried cranberries (instead of blueberries)
3 very ripe bananas, mashed
1/4 cup coconut oil, warm enough to be liquid
1 tablespoon agave nectar
1 teaspoon vanilla extract

Preheat oven to 350°. Combine ingredients. Then I used a tablespoon to scoop out little cookie mounds onto a cookie sheet with greased parchment paper. Bake for 25 minutes. Serving size: 6 little cookies (yes, 6). This recipe makes 3 days worth of cookies. I only bake what we’re going to have that morning. They’re ridiculously good.

Dinner Last Night:
Raisin Zucchini Ribbon Fusili. This recipe made a ton of food. I really should have cut it in half, but instead we’re having it for lunch today. It was the raisins that attracted me to this recipe (and the pretty picture), but really they could have been omitted. Not my favorite, but then I didn’t get the cashew sauce really smooth since I didn’t want to run the food processor too long off of our batteries.

2013 Cost of Camping:
14 nights paid camping
58 nights free camping
Total spent on camping this year: $407.75
Daily average cost of camping: $5.66