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These Blueberry Coconut Pecan Breakfast Cookies are a delicious way to start your day with a guilt-free treat. Packed with wholesome ingredients and natural sweetness, they offer energy and flavor without the crash. Perfect for busy mornings or a quick snack on the go, these cookies combine the chewiness of oats with the crunch of pecans and the burst of dried blueberries for a satisfying bite.
I first made these cookies on a weekend when I wanted something filling but wholesome. Since then, they've become a favorite breakfast option that my whole family reaches for.
Ingredients
- Two cups gluten-free rolled oats: a hearty base full of fiber and texture
- One cup unsweetened coconut flakes: adds chew and tropical flavor, choose fresh flakes for best taste
- Quarter cup golden flaxmeal: boosts nutrition and helps bind the dough, use freshly ground if possible
- Half teaspoon salt: balances sweetness and enhances all flavors
- One cup coarsely chopped pecans: provides crunch and healthy fats, pick lightly toasted ones for more depth
- One cup dried blueberries: sweet and tart bursts packed with antioxidants
- Two large very ripe bananas, mashed: natural sweetness and moisture for soft cookies
- Half cup liquid coconut oil: adds rich coconut flavor and healthy fats, keep it liquid for easy mixing
- Quarter cup honey or agave nectar: natural sweetener, maple syrup can be used for a different twist
- One teaspoon vanilla extract: enhances overall flavor with warm notes
- Cooking spray for greasing the pan: to help cookies release easily
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit. This moderate temperature will bake the cookies evenly and help develop a golden edge without drying them out.
- Combine the Dry Ingredients:
- In a large bowl, mix the rolled oats, coconut flakes, golden flaxmeal, salt, chopped pecans, and dried blueberries thoroughly. Taking time here ensures an even distribution of flavors and textures.
- Add the Wet Ingredients:
- To the dry mixture, add the mashed ripe bananas, warm coconut oil, honey (or agave nectar), and vanilla extract. Stir well until all ingredients come together in a sticky, cohesive dough.
- Form the Cookies:
- Using two tablespoons of dough per cookie, firmly press the mixture into a cookie cutter placed on a baking sheet coated lightly with cooking spray. This helps the cookies maintain a consistent shape and bake evenly. Leave enough space between each cookie to allow for slight spreading.
- Bake the Cookies:
- Place the baking sheet in the oven and bake for 25 minutes. Look for a fragrant aroma and light golden edges as signs the cookies are ready.
- Cool and Serve:
- Allow the cookies to cool on the baking sheet for several minutes to firm up. Then transfer them carefully to a wire rack to cool completely. For an extra special touch, drizzle with melted dark chocolate once cooled.
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I love the chewy texture that the coconut flakes add along with the juicy pops from dried blueberries. Once, my kids came home from school declaring these their new favorite snack, a proud moment knowing I made something they love that is also good for them.
Storage Tips
Store the cookies in an airtight container at room temperature for up to three days to keep them soft. For longer freshness, refrigerate for up to a week. These cookies freeze beautifully — just place them in a sealed bag or container for easy access on busy mornings. Thaw at room temperature or warm briefly in the microwave.
Ingredient Substitutions
You can swap pecans for walnuts or almonds based on preference or availability. Using chia seeds instead of flaxmeal works well too but remember they absorb more liquid so adjust accordingly. For vegan versions, replace honey with agave nectar or maple syrup. If dried blueberries are not available, raisins or chopped dried cherries make tasty alternatives.
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Serving Suggestions
These cookies pair wonderfully with a cup of coffee or tea for a simple breakfast. You can enjoy them alongside yogurt or fresh fruit to boost protein and vitamins. Crumble over smoothie bowls for extra texture or pack as lunchbox treats for a wholesome midday snack.
Frequently Asked Questions
- → What ingredients provide texture in these cookies?
Gluten-free rolled oats, coconut flakes, and chopped pecans create a crunchy yet tender texture, balancing softness with pleasant bites.
- → Can I substitute the sweetener used?
Yes, honey can be replaced with agave nectar or maple syrup to suit your preference while maintaining natural sweetness.
- → How do bananas affect the cookies' flavor and moisture?
Ripe bananas add natural sweetness and moisture, helping bind the ingredients for a soft, chewy consistency.
- → Are these cookies gluten-free?
Using gluten-free rolled oats ensures the cookies are suitable for gluten-sensitive diets, provided all ingredients are certified gluten-free.
- → What’s the best way to store these cookies for freshness?
Store them in an airtight container at room temperature for up to 3 days or refrigerate to keep them fresh for about a week. They can also be frozen for longer storage.
- → Can I add any toppings before baking?
A light drizzle of melted dark chocolate after baking adds a rich contrast, enhancing flavor and presentation.