Blueberry Coconut Pecan Breakfast Cookies

Phyllis Lawson


Everyone is looking for a quick, nutritious breakfast - especially one you can eat on-the-go. These are it! Packed with good stuff, and sweet enough to even get the kids to want them.

★★★★★ 3 votes
Yield: about 15 cookies
5 Min
20 Min


1 1/2 c
rolled oats (or gluten-free rolled oats)
1 c
coconut, shredded, unsweetened
1/2 tsp
1 Tbsp
golden flax seeds (or flaxmeal)
1/2 c
blueberries, dried
3/4 c
pecans, in pieces (optional - i leave them out)
bananas, very ripe
1/4 c
coconut oil, warmed enough to be liquid
1 Tbsp
agave nectar
1 tsp
vanilla extract


1Preheat oven to 350. Either spray a cookie sheet with cooking spray, or line it with parchment paper (or tinfoil).
2Combine oats, coconut, flax seeds, salt, pecans, and blueberries in a large bowl. Mix in mashed bananas, oil, agave nectar, and vanilla until well combined.
3Press 2 tablespoons of mixture into whatever small cookie cutter shape you'd like (2 inch cutter works). Bake at 350 for 15-20 minutes, or until fragrant and golden.
4NOTE: You can substitute sweetened coconut for unsweetened, but if doing so, OMIT AGAVE NECTAR. The sweetness from the coconut will be plenty to flavor the mixture.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy