Best Blueberry Coconut Pecan Breakfast Cookies Recipes

BLUEBERRY COCONUT PECAN BREAKFAST COOKIES

Blueberry Coconut Pecan Breakfast Cookies image

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.

Provided by Phyllis Gesch @zachsbiggestfan

Number Of Ingredients 10

Ingredients

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

Steps:

Preheat oven to 350. Either spray a cookie sheet with cooking spray, or line it with parchment paper (or tinfoil).
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.
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.
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.

BLUEBERRY COCONUT COOKIES

Blueberry Coconut Cookies image

Make and share this Blueberry Coconut Cookies recipe from Food.com.

Provided by twilliams924

Categories Drop Cookies

Time 27m

Yield 20 cookies, 1 serving(s)

Number Of Ingredients 14

Ingredients

2/3 cup Smart Balance butter spread
2 eggs
1/2 cup skim milk
1 teaspoon vanilla
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon lemon juice
1/2 cup sugar
1/2 cup brown sugar
2 cups old fashioned oats
2 cups whole wheat flour
1 cup coconut
1 cup dried blueberries

Steps:

In a mixer cream together Smart Balance butter spread, eggs, milk, vanilla, salt, baking powder, cinnamon, lemon juice and both sugars. Slowly add oats and flour. When all ingredients are well mixed add coconut and blueberries.
Drop by spoonfuls onto a cookie sheet coated with cooking spray and bake in a 350 degree F oven for 12 minutes.

Nutrition Facts : Calories 3924.1, Fat 179.8, SaturatedFat 83.7, Cholesterol 425.5, Sodium 3160.5, Carbohydrate 522.5, Fiber 60.3, Sugar 216.8, Protein 82.2

BLUEBERRY-COCONUT BREAKFAST COOKIES

Blueberry-Coconut Breakfast Cookies image

Breakfast is one of the hardest meals to plan for when you're having overnight guests, who tend to get up at different times. To the rescue: These scrumptious breakfast cookies. Bake them ahead and they'll be ready no matter what time your company wanders into the kitchen.

Provided by Amanda Rettke

Time 1h

Yield about 24 cookies

Number Of Ingredients 10

Ingredients

Cooking spray
1 1/2 cups old-fashioned rolled oats
1 cup sweetened coconut flakes
1/2 teaspoon salt
2 very ripe bananas, mashed
1/4 cup coconut oil, warm enough to be liquid
1 tablespoon pure maple syrup
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1/2 cup frozen blueberries

Steps:

Preheat the oven to 350 degrees F. Coat a baking sheet with cooking spray.
Combine the oats, coconut flakes and salt in a large bowl. Stir in the bananas, oil, maple syrup, cinnamon and vanilla until well combined. Add the frozen blueberries, and stir to just incorporate.
Place a 2 1/2-inch round cookie cutter on the prepared baking sheet, and press 2 tablespoons of the batter into the cutter. Continue with the remaining mixture. Bake until golden, about 25 minutes. Let the cookies cool on the baking sheet.