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blueberry coconut pecan breakfast cookies

(3 ratings)
zachsbiggestfan avatar
Recipe by
Phyllis Gesch
@zachsbiggestfan
Round Rock, TX

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 ratings)
yield serving(s)
prep time 5 Min
cook time 20 Min
method Bake

Ingredients For blueberry coconut pecan breakfast cookies

  • 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

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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