Blueberry Coconut Pecan Breakfast Cookies
Enjoy healthy Blueberry Coconut Pecan Breakfast Cookies packed with flavor! A delicious grab-and-go treat perfect for busy mornings. Try them today!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: About 12 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 1 cup whole wheat flour (or all-purpose flour)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup unsweetened shredded coconut
- ½ cup chopped pecans
- ⅓ cup coconut oil (melted)
- ½ cup honey (or maple syrup)
- 1 large egg (or flax egg for vegan)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries (do not thaw if frozen)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together oats, flour, baking powder, baking soda, cinnamon, salt, shredded coconut, and chopped pecans.
- In another bowl, whisk together melted coconut oil, honey (or maple syrup), egg (or flax egg), and vanilla extract until smooth.
- Combine the wet mixture with the dry ingredients until just mixed; gently fold in blueberries.
- Scoop 2-3 tablespoons of dough onto the prepared baking sheet, spacing them 2 inches apart, and flatten slightly.
- Bake for 12-15 minutes until the edges are lightly golden. Cool for 5 minutes before transferring to a wire rack.
Nutrition
- Serving Size: 1 cookie (38g)
- Calories: 150
- Sugar: 6g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg