BLUEBERRY-COCONUT BREAKFAST COOKIES

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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

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.

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