Description
Nutritious and delicious breakfast cookies made with blueberries, coconut, and pecans.
Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup whole wheat flour
- 1/2 cup shredded unsweetened coconut
- 1/2 cup chopped pecans
- 1/2 cup fresh blueberries (or frozen, thawed)
- 1/4 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 large egg
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the rolled oats, whole wheat flour, shredded coconut, chopped pecans, baking powder, salt, and cinnamon. Stir until well mixed.
- In a separate bowl, whisk together the honey (or maple syrup), melted coconut oil, vanilla extract, and egg until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
- Using a tablespoon, scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of the spoon.
- Bake for 12-15 minutes, or until the edges are golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For added sweetness, consider mixing in a handful of chocolate chips or dried fruit like cranberries or raisins.
- To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let sit for 5 minutes).
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg