one of my favorite recipes on this dear site are my blueberry coconut pecan breakfast cookies.
they’re honestly one i’ve made several times and keep in my arsenal for a great start to the day.
i mean, come on. who doesn’t want to eat a cookie for breakfast?
during the years i worked in the oxmoor house test kitchen, i tested and tasted hundreds and hundreds of recipes. there are some that stand out vividly in my mind, as though i ate them yesterday. one was an “energy bar” with peanut butter and apricots developed by my friend rebecca. i even made those energy bars and hauled them to africa for a serengeti safari.
this was back before energy bars and protein balls were a thing. way before the day of the green smoothie. back when a breakfast recipe looked more like an egg casserole or a coffee cake. now, we all know a healthy breakfast is a very important part of the day.
i’ve combined my affinity for a breakfast cookie with my fond memories of those bars. this is their love child.
- ½ cup crunchy peanut butter
- ¼ cup warm coconut oil
- 1 large egg
- 3 tablespoons maple syrup
- 1 teaspoon vanilla paste or extract
- 2 cups gluten-free rolled oats
- 1 cup raisins
- ½ cup dried cranberries
- ½ cup chopped dried apricots
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- Preheat oven to 350°.
- Combine first 5 ingredients in a large bowl.
- Add remaining ingredients to peanut butter mixture; stir until well combined.
- Press 2 tablespoons of mixture into a 2½-inch round cookie cutter onto a baking sheet lined with parchment paper. Continue with remaining mixture.
- Bake at 350° for 14-16 minutes, or until fragrant and golden. Cool on pan.