Blueberry Coconut Pecan Breakfast Cookies

Phyllis Lawson

By
@zachsbiggestfan

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.


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Serves:

Yield: about 15 cookies

Prep:

5 Min

Cook:

20 Min

Method:

Bake

Ingredients

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

Directions Step-By-Step

1
Preheat oven to 350. Either spray a cookie sheet with cooking spray, or line it with parchment paper (or tinfoil).
2
Combine oats, coconut, flax seeds, salt, pecans, and blueberries in a large bowl. Mix in mashed bananas, oil, agave nectar, and vanilla until well combined.
3
Press 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.
4
NOTE: 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