• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • about
  • Gluten-Free Recipes
  • Shop
  • work with me
  • contact

kumquat | gluten-free recipes

March 17, 2012 breakfast

Blueberry Coconut Pecan Breakfast Cookies

kumquat | 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…
kumquat | blueberry coconut pecan breakfast cookies
kumquat | blueberry coconut pecan breakfast cookies
here's your stop if you're looking for the tastiest #GF breakfast cookie out there! Click To Tweet
Print Pin

Blueberry Coconut Pecan Breakfast Cookies

Ingredients

  • 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 honey or agave nectar
  • 1 teaspoon vanilla extract
  • Cooking spray

Instructions

  • 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.
kumquat | blueberry coconut pecan breakfast cookies

blueberry coconut pecan breakfast cookies | kumquatblog.com @kumquatblog

gluten-free blueberry coconut pecan breakfast cookies... the easy way to start the school day | @kumquatblog · visit kumquatblog.com for more exclusively gluten-free recipes ·

Categories: breakfast

Previous Post: « {One Year Celebration} Chocolate Cake with Kumquat Marmalade Frosting
Next Post: Compost Cookies »

Primary Sidebar

k_gretchen_photo

hi! I'm Gretchen.

kumquat

the original dietitian food photographer · gluten-free recipe developer · experienced food stylist · happy wife · momma of three · food lover

gretchenbrownrd@gmail.com

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
Food Advertising by logo
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

order my book

GF_Book

Recent Posts

  • Orange Juice Belgian Waffles
  • Steak and Eggs Skillet with Chimichurri and Sweet Potatoes
  • Fall Harvest Steak Salad
  • Cheddar and Apple Quesadillas with Bacon Jam
  • Grain-Free Sticky Toffee Fig Pudding Cake

Footer

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr

privacy policy


CeliacDisease.org

Copyright© 2023 · Cookd Pro Theme by Shay Bocks