Go Back
–+ servings
Sophie

Blueberry Coconut Pecan Breakfast Cookies for a Nutritious Start

Nutritious and delicious breakfast cookies made with blueberries, coconut, and pecans.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. 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.
  3. In a separate bowl, whisk together the honey (or maple syrup), melted coconut oil, vanilla extract, and egg until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in the blueberries.
  5. 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.
  6. Bake for 12-15 minutes, or until the edges are golden brown.
  7. 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.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 3gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 2gCholesterol: 20mgSodium: 100mgFiber: 2gSugar: 8g

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).

Tried this recipe?

Let us know how it was!