Apr 262012

Yep, you read the title right.  Cookies for breakfast.  If that doesn’t make you excited then I don’t know what will.  I know what you’re thinking…cookies are pretty un-cook-tush-like as it is, especially at 9 in the morning.  But these “cookies” are incredibly healthy, filling, and delicious, and even though I’m calling them breakfast cookies, they can be an any time of the day healthy snack.  Special bonus, they’re gluten free AND vegan!  

I found this recipe on another blog, and my expectations were absolutely blown away.  These we soft and chewy in the center and crunchy on the bottom.  They had a great nutty flavor from the pecans, coconut, and oats, and just a hint of sweetness from the agave, mashed banana, and dried blueberries.  I was expecting these to fall apart like other granola bar type recipes I’ve tried before, but I was shocked at how sturdy these were.  They’re absolutely perfect for an on the go breakfast, snack or dessert.

Nutritional highlights:  These cookies have tons of fiber from the oats, protein and healthy fat from the coconut and pecans, and these things are what will keep you full all morning.  If you have trouble getting your kids to eat a balanced breakfast, I’m pretty sure they’re not going to say no when you offer them a cookie in the morning.  They’re basically like little bundles of baked oatmeal perfection, and I’m going to come back to this recipe again and again.  

Blueberry-Coconut-Pecan Breakfast Cookies
adapted from Kumquat

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 (I used regular vegetable/canola oil because coconut oil was pricey and I know that it’s very high in saturated fat)
1             tablespoon agave nectar (can substitute honey if you don’t have agave and don’t care about this being vegan)
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.

  3 Responses to “Blueberry Coconut-Pecan Breakfast Cookies”

  1. These cookies are the real deal! Would have one everyday if I could! Great job, Marissa!

  2. OMG what an insightful comment! Great review Anonymous!

  3. These look great; Marissa, are you aware of any substitute for flaxmeal?

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