Blueberry Coconut Pecan Breakfast Cookies

1
Phyllis Gesch

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.

Rating:

★★★★★ 3 votes

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

How to Make Blueberry Coconut Pecan Breakfast Cookies

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.

Printable Recipe Card

About Blueberry Coconut Pecan Breakfast Cookies

Course/Dish: Other Breakfast
Main Ingredient: Fruit
Regional Style: American



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