March 17, 2012

Blueberry Coconut Pecan Breakfast Cookies


lately i feel i have been in a breakfast slump.

although i love me a fried egg and cheese open-faced sandwich, i don't always have the time in the morning. instead i'm rushing out to preschool drop-off, running out to run errands, being commanded to play swords, or just plain to lazy to heat up the pans (not to mention wash them). i do however like to have a good high fiber, healthy fat something in the morning to start off the day. and honestly, i like a little sweet in the morning (no shocker, if you follow this blog, i'm sure).

so when i stumbled upon this recipe, i was sold. everything i'd love to throw into a bowl of oatmeal, without extra sugar or the necessity of morning cooking. a great way to use really ripe bananas (although this one's a pretty good option too). plus, let's just call them a cookie and then we can all smile as we start the day.

i've recently been intrigued by dried blueberries. they're little and chewy, but really flavorful. i've been wanting to throw them into a shortbread cookie, but figured this was probably better for my waistline these days. so here it is... breakfast for the next several days. and snacks... and dessert...


Blueberry Coconut Pecan Breakfast Cookies

1 1/2       cups gluten-free rolled oats
1             cup unsweetened coconut flakes 
1             tablespoon golden flaxmeal
1/2          teaspoon salt
3/4          cups coarsely chopped pecans
1/2          cup dried blueberries
3             very ripe bananas, mashed
1/4          cup coconut oil, warm enough to be liquid
1             tablespoon agave nectar
1             teaspoon vanilla extract
Cooking spray

Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.

Press 2 tablespoons of mixture into a 2 1/2-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.

Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
Yield: about 15 cookies.
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9 comments:

  1. I just made these and let me just say they are amazing! Also, since I couldn't find a cookie cutter I used a small mason jar ring, filled it on my pan and then lifted up, worked great! Thanks for the great recipe :)

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  2. I just made these and they are going to be a staple in my house. My daughter loves them! Funny, I ended up using a mason jar lid too, before I even read the comment above!

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  3. I could not find flax meal my local supermarket and I don't have time to check at other places. Is it completely necessary in the recipe? And if it is, is there anything I can substitute it with?

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    1. I'm sure you can substitute it with almond meal :)

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  4. Flax meal is just ground up flax seeds, you can grind them in a coffee grinder.

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  5. Don't really know why but I am not big on bannanas in baked goods. Is their taste pretty strong in these cookies? Any ideas for substitution? The cookies look amazing.

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  6. I made these and I loved them. I substituted dried cherries instead of blueberries. I used ground flax seed. These make the perfect grab and go breakfast!

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  7. Do these need to be stored in the fridge or are they ok in an air-tight comtainer on the counter? Either way I might stick them in the fridge since out of sight = out of mind!! They might not last long on the counter!! Hahaha!!

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  8. Found this recipe on pinterest and finally got around to making it today. This was my first time cooking (or baking!) with coconut oil. I subbed unsweetened dried cranberries for blueberries. So yummy!! Thanks!

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